When storing flour in the refrigerator, does it need to be brought to room
temp before using it? Sifted? Anything? This is regarding both wheat and
white flour.

And if I store flour in the refrigerator, should it be kept there it's
entire life, or when my airtight flour container is empty again (bought more
flour thinking I was out when I wasn't) can I put it in there and leave it
at room temp, or after being started in the fridge, should it stay there?
This is about just white flour, I keep the wheat in the fridge only.

Sorry if the wording is a little off, I'm tryign to type this while
protecting myself from a spirited toddler :-)

--
Cadie, 19
Aries, 17.5 months

"Cadie" > wrote in message news:<nuDPc.201487$%_6.31359@attbi_s01>...
> When storing flour in the refrigerator, does it need to be brought to room
> temp before using it? Sifted? Anything? This is regarding both wheat and
> white flour.
>
> And if I store flour in the refrigerator, should it be kept there it's
> entire life, or when my airtight flour container is empty again (bought more
> flour thinking I was out when I wasn't) can I put it in there and leave it
> at room temp, or after being started in the fridge, should it stay there?
> This is about just white flour, I keep the wheat in the fridge only.
>
> Sorry if the wording is a little off, I'm tryign to type this while
> protecting myself from a spirited toddler :-)

Looks like nobody answered this?

"in general" you should have all ingredients at room temp before
starting any baking. Baking times are based on that assumption unless
otherwise stated. Sift first, then measure, unless you are measuring
by weight. Holds for wheat and white.

If you remove flour from the frig, and then don't use it, make sure it
hasn't absorbed moisture from the air while out, or it may mold. If
the flour is cold, and the air humid, this is possible. Otherwise, it
can move between frig and room, no problem.

Also consider the freezer for storage, especially whole-wheat flour.

Just my $.02

"Cadie" > wrote in message news:<nuDPc.201487$%_6.31359@attbi_s01>...
> When storing flour in the refrigerator, does it need to be brought to room
> temp before using it? Sifted? Anything? This is regarding both wheat and
> white flour.
>
> And if I store flour in the refrigerator, should it be kept there it's
> entire life, or when my airtight flour container is empty again (bought more
> flour thinking I was out when I wasn't) can I put it in there and leave it
> at room temp, or after being started in the fridge, should it stay there?
> This is about just white flour, I keep the wheat in the fridge only.
>
> Sorry if the wording is a little off, I'm tryign to type this while
> protecting myself from a spirited toddler :-)

Well from my experience. If I make cakes The flour should be allowed
to equilibriate to reach room temperature. before use. Or if not A
cold batter will result ine heavier cakes with less volume and
inferior eating quality.
Take note that baking powder reaction is preferably ( or first
)initiated at room temperature so that the reaction rate between the
acidulant( monocalcium phosphate, sodium pyrophosphate, sodium
aluminum sulfgte etc) with the alkaline gassing salt( sodium
bicarbonate ) will take placeproperly. Then further heating( in the
baking stage) in later on will improve the rate of reaction .
If the condition are cold enough for such reaction to occur.
The expansion of the gas nuclei created in the cake battter ( formed
as interstices in ingredients as well as by mixing process) will not
occur. satisfactorily nor the batter pH will change for a favorable
relaxation of the flour protein and the stabilization of colloidal
suspension of the other battter components will be hampered.
Therefore if the cold flour will result in colder batter you cannot
expect a good quality end result..
This is the same with the other ingredients such as eggs and butter
that should be equilibated with ambient conditions to faciliate the
production of good cakes.
Even if you are using the old fashioned/ classical sponge cake with
no added baking powder the batter consistency and flow properties is
best at room temperature as the expansion of the egg protein/ flour
protein/ starch matrix in the batterr is optimum at such condtions to
attain consistent cake quality.A cold battter usually result that
cakes will burst during baking due to uneven expansion of the batter
and the prominent presence of cold spots in it that will enhance
such cake eruption defect.
On the other hand......
Having flour that is at cool temperature is good for doughmaking if
its in the hot summer months and you had difficulty in making a bread
dough that should have the right temperature. In this case, I
refrigerate my flour for such reason supposing that the avialable
water from tap is tepid as well and I do not have enough stock of
cold water (or ice cubes) in the fridge.
Remember that.....
The bottom line in any baking process is that you will be able obtain
the cake batter / bread dough of the right temperature (that is
important) so as to ensure optimum product quality.
Roy

"Cadie" > wrote in message news:<nuDPc.201487$%_6.31359@attbi_s01>...
> When storing flour in the refrigerator, does it need to be brought to room
> temp before using it? Sifted? Anything? This is regarding both wheat and
> white flour.
>
> And if I store flour in the refrigerator, should it be kept there it's
> entire life, or when my airtight flour container is empty again (bought more
> flour thinking I was out when I wasn't) can I put it in there and leave it
> at room temp, or after being started in the fridge, should it stay there?
> This is about just white flour, I keep the wheat in the fridge only.
>
> Sorry if the wording is a little off, I'm tryign to type this while
> protecting myself from a spirited toddler :-)

Well from my experience. If I make cakes The flour should be allowed
to equilibriate to reach room temperature. before use. Or if not A
cold batter will result ine heavier cakes with less volume and
inferior eating quality.
Take note that baking powder reaction is preferably ( or first
)initiated at room temperature so that the reaction rate between the
acidulant( monocalcium phosphate, sodium pyrophosphate, sodium
aluminum sulfgte etc) with the alkaline gassing salt( sodium
bicarbonate ) will take placeproperly. Then further heating( in the
baking stage) in later on will improve the rate of reaction .
If the condition are cold enough for such reaction to occur.
The expansion of the gas nuclei created in the cake battter ( formed
as interstices in ingredients as well as by mixing process) will not
occur. satisfactorily nor the batter pH will change for a favorable
relaxation of the flour protein and the stabilization of colloidal
suspension of the other battter components will be hampered.
Therefore if the cold flour will result in colder batter you cannot
expect a good quality end result..
This is the same with the other ingredients such as eggs and butter
that should be equilibated with ambient conditions to faciliate the
production of good cakes.
Even if you are using the old fashioned/ classical sponge cake with
no added baking powder the batter consistency and flow properties is
best at room temperature as the expansion of the egg protein/ flour
protein/ starch matrix in the batterr is optimum at such condtions to
attain consistent cake quality.A cold battter usually result that
cakes will burst during baking due to uneven expansion of the batter
and the prominent presence of cold spots in it that will enhance
such cake eruption defect.
On the other hand......
Having flour that is at cool temperature is good for doughmaking if
its in the hot summer months and you had difficulty in making a bread
dough that should have the right temperature. In this case, I
refrigerate my flour for such reason supposing that the avialable
water from tap is tepid as well and I do not have enough stock of
cold water (or ice cubes) in the fridge.
Remember that.....
The bottom line in any baking process is that you will be able obtain
the cake batter / bread dough of the right temperature (that is
important) so as to ensure optimum product quality.
Roy

"Cadie" > wrote in message news:<nuDPc.201487$%_6.31359@attbi_s01>...
> When storing flour in the refrigerator, does it need to be brought to room
> temp before using it? Sifted? Anything? This is regarding both wheat and
> white flour.
>
> And if I store flour in the refrigerator, should it be kept there it's
> entire life, or when my airtight flour container is empty again (bought more
> flour thinking I was out when I wasn't) can I put it in there and leave it
> at room temp, or after being started in the fridge, should it stay there?
> This is about just white flour, I keep the wheat in the fridge only.
>
> Sorry if the wording is a little off, I'm tryign to type this while
> protecting myself from a spirited toddler :-)

Well from my experience. If I make cakes The flour should be allowed
to equilibriate to reach room temperature. before use. Or if not A
cold batter will result ine heavier cakes with less volume and
inferior eating quality.
Take note that baking powder reaction is preferably ( or first
)initiated at room temperature so that the reaction rate between the
acidulant( monocalcium phosphate, sodium pyrophosphate, sodium
aluminum sulfgte etc) with the alkaline gassing salt( sodium
bicarbonate ) will take placeproperly. Then further heating( in the
baking stage) in later on will improve the rate of reaction .
If the condition are cold enough for such reaction to occur.
The expansion of the gas nuclei created in the cake battter ( formed
as interstices in ingredients as well as by mixing process) will not
occur. satisfactorily nor the batter pH will change for a favorable
relaxation of the flour protein and the stabilization of colloidal
suspension of the other battter components will be hampered.
Therefore if the cold flour will result in colder batter you cannot
expect a good quality end result..
This is the same with the other ingredients such as eggs and butter
that should be equilibated with ambient conditions to faciliate the
production of good cakes.
Even if you are using the old fashioned/ classical sponge cake with
no added baking powder the batter consistency and flow properties is
best at room temperature as the expansion of the egg protein/ flour
protein/ starch matrix in the batterr is optimum at such condtions to
attain consistent cake quality.A cold battter usually result that
cakes will burst during baking due to uneven expansion of the batter
and the prominent presence of cold spots in it that will enhance
such cake eruption defect.
On the other hand......
Having flour that is at cool temperature is good for doughmaking if
its in the hot summer months and you had difficulty in making a bread
dough that should have the right temperature. In this case, I
refrigerate my flour for such reason supposing that the avialable
water from tap is tepid as well and I do not have enough stock of
cold water (or ice cubes) in the fridge.
Remember that.....
The bottom line in any baking process is that you will be able obtain
the cake batter / bread dough of the right temperature (that is
important) so as to ensure optimum product quality.
Roy