Do not leave flour in its original packaging after opening: It will last longer if stored properly
Do you leave your flour in a paper bag and just fold the edge over? After opening, it's better to pour the flour into a tightly sealed container. This will protect it from moisture, pantry odors, and uninvited pests, and it will maintain its good quality for longer.
A paper bag is practical for selling flour, but once opened, it does not create a reliable barrier against the surrounding environment. Flour can absorb moisture and odors from surrounding food, and food pests can also easily reach it.
After opening, pour the flour into a jar.
The simplest solution is a clean and perfectly dry container with a well-sealing lid. A glass jar or a container made of food-grade plastic is suitable. Then store the flour in a dry, cool and dark place. It is therefore better to hide the transparent glass in a kitchen cabinet or pantry. A good seal also helps against food moths. Their larvae attack flour, cereals, rice or nuts. If you find cobwebs, larvae or other signs of infestation in your supplies, throw away the food and clean the pantry thoroughly.
Whole wheat flour requires more attention
Whole wheat flour also contains parts of the grain with natural fats, so it can go rancid faster than regular white flour. Store it tightly closed, in a cool, dark place, and try to use it up early. For longer storage, you can also store the flour in the refrigerator or freezer, but always in a tight container. For example, use it when preparing cottage pizza according to our video recipe:
Proper storage will prevent flour from getting unnecessarily wet, absorbing odors, or becoming food for moths. Therefore, divide large stocks into sealable containers and use up the oldest packages first.
