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Old 08-22-2012, 10:14 AM   #31
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Flour gets a tour of duty in the freezer at my house starting the day it comes home from the store. If it's warm weather, it stays there until I need it. Unless there is a major malfunction, it can be used straight from the freezer. I don't even check the "Use by" dates.

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Old 08-22-2012, 12:05 PM   #32
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Originally Posted by Barb L. View Post
I was going to try and make that NY Bread --- got my flour out-(bread flour) says use by june 2006 --should I pitch it and use AP flour ? Thanks for any help !
June 2006 makes it 6 years over the time you should have used it by. Seems like it should not look so good, or taste weird by now.

If it looks OK, and tastes like flour usually does, I would go ahead and use it. I presume, you stuck you hands into the flour bag and ate what stuck to them, when your mother was baking when you were a kid like I did, so you know what uncooked flour tastes lik.

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Old 08-22-2012, 12:07 PM   #33
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I haven't had issues using flour straight out of the freezer. But, if I'm making sponge cake or something else fussy like that, I let it come to room temperature, after I measure it. Takes almost no time to warm up.
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Old 08-23-2012, 02:43 AM   #34
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Originally Posted by sparrowgrass
Some of those bugs can eat right thru plastic bags--either to get in or to get out.

I usually put the flour bag into a big ziplock to freeze it, because I can be a little rough on stuff in the freezer, and I don't want that paper flour bag to break. I don't use glass in the freezer for the same reason. If you are more careful than I am, putting it right into the freezer is fine.

I personally would not use flour that old, unless I was desperate--I would be afraid that it might have picked up off flavors.
Ziploc was my first choice too. :-) can you do the same things with cornmeal?

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