Does anyone freeze thier flour?

**PurpleButterfly** · 06-09-2004, 10:59 PM

I've read that flour can be frozen to keep bugs out and keep it fresher longer. Has anyone done this? It wouldn't freeze solid would it? Does anyone have any tips how to keep flour fresh? The bakery department told me that flour will last only about 3 months.

**Katybird** · 06-09-2004, 11:03 PM

I put it in the freezer for a few days before I use it to kill any little critters that might be incubating in it. It will keep in the freezer for a long time. It does not freeze solid, it can be used as soon as you take it out of the freezer.

**sunshine** · 06-09-2004, 11:08 PM

I keep mine in the freezer-- to keep it from getting bugs and to keep the mice out of it (farm house , you know).

Never had a problem, and I use it right out of the freezer.

**PurpleButterfly** · 06-09-2004, 11:22 PM

Ok, great! Thanks for answering me. My new bag will be going in the freezer now.

**Michelle** · 06-10-2004, 05:32 AM

Yes, I always freeze mine. I also freeze my sugar

**dz_blonde_girl** · 06-10-2004, 10:46 AM

Originally posted by sunshine
I keep mine in the freezer-- to keep it from getting bugs and to keep the mice out of it (farm house , you know).

Never had a problem, and I use it right out of the freezer.

**bmiltimore** · 06-10-2004, 11:21 AM

Me, too! I always keep mine in the freezer.

**QuilterMom** · 06-10-2004, 11:54 AM

I keep mine in the freezer as well.

**canadian gardener** · 06-10-2004, 12:16 PM

Yup-- Gets rid of any little critter eggs that would hatch if you live in a warm or humid climate, and more importantly it keeps flour fresh especially whole wheat flour which goes rancid within a few days to weeks.

**PurpleButterfly** · 06-10-2004, 12:20 PM

Thanks for all of your input, i am going to put my sugar in the freezer also.

**pita1213** · 06-12-2004, 09:37 PM

the sugar can form a block when frozen if you live in a humid climate, but you can just scrape it off the block with a knife or fork like they used to when it came wrapped in paper in a cone shape. it doesn't hurt the sugar any. i let the flour warm up a bit when i make bread, but for cookies and stuff that i usually freeze the raw dough, i use it straight from the freezer.

**captclearance** · 06-13-2004, 09:10 AM

It should be frozen for 30 days to ensure that all egss are dead.
I always freeze mine, you should freeze cake mixes, muffin mixes and cornmeal items too !