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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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22-10-2007, 01:16 AM
posted to rec.food.baking
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Storing rye flour?
I'm about to travel for some seven weeks and have a paper-sack still
holding about 9 kg of rye-flour. Since we're heading into summer, I'm dubious about leaving it that long. Luckily, my hoard of baker's flour will be depleted before we leave for colder climes..... Is it best to cut my losses and ditch it rather than risk spoilage? Or, if I can clear enough space in our refrigerator, would seven weeks in the 'fridge be OK? Advice gratefully received. 
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22-10-2007, 03:24 PM
posted to rec.food.baking
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Storing rye flour?
On Sun, 21 Oct 2007 17:16:06 -0700, anthony
wrote: I'm about to travel for some seven weeks and have a paper-sack still holding about 9 kg of rye-flour. Since we're heading into summer, I'm dubious about leaving it that long. Luckily, my hoard of baker's flour will be depleted before we leave for colder climes..... Is it best to cut my losses and ditch it rather than risk spoilage? Or, if I can clear enough space in our refrigerator, would seven weeks in the 'fridge be OK? Advice gratefully received. Fridge or freezer should be fine. I keep all my flours except AP in there. Boron
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23-10-2007, 01:56 AM
posted to rec.food.baking
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Storing rye flour?
On Oct 23, 12:24 am, Boron Elgar wrote:
On Sun, 21 Oct 2007 17:16:06 -0700, anthony wrote: I'm about to travel for some seven weeks and have a paper-sack still holding about 9 kg of rye-flour. Since we're heading into summer, I'm dubious about leaving it that long. Luckily, my hoard of baker's flour will be depleted before we leave for colder climes..... Is it best to cut my losses and ditch it rather than risk spoilage? Or, if I can clear enough space in our refrigerator, would seven weeks in the 'fridge be OK? Advice gratefully received. Fridge or freezer should be fine. I keep all my flours except AP in there. Boron Thanks Boron -- in it goes!
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