How long does white flour last in its plastic sack?

[KirkMcquest]

I bought a bunch of flour because it was on sale, its in my cupboard. Just wondering if it'll get wormy or whatever.

[bountyhunter69]

i put mine in freezer till i use it

[KirkMcquest]

It's like 25lbs though, I hate to use all that freezer space.

[crossbow]

I bought a bunch of flour because it was on sale, its in my cupboard. Just wondering if it'll get wormy or whatever.

you could put half in the freezer and then switch it every few weeks.

[monkeybird]

I discovered that flour does indeed have a shelf life. I use cake flour for Christmas. If I don't use it all, it is NOT good the following year. The baked goods have an off taste. I do buy the 25# Costco bags and keep it in the freezer. That definitely extends the shelf life. Processed flour does spoil.

[Flagwaver]

For long-term storage, I divide large amounts of flour into separate mylar bags (2 1/2 pounds per bag). I put an oxygen absorber into each bag, vacuum seal the bag with my food saver, then put the bags into a food-grade bucket. I figure, when I need flour at some time in the future, it will be easy to take out just one bag at a time. For everyday use, I store a 5 pound bag of flour in the refrigerator.

Does anyone know how long the flour will be good using this long-term storage method?

[ssonb]

The wife and I are using some of the last that is left over from KY2 > It has been stored properly in buckets after freezing for Two weeks ,then removing to thaw for a few days then refreezing, after that let, it come up to room temp then you pack into buckets. You do not want the cold to condense moisture inside the buckets.

[Matt In Oklahoma]

The wife and I are using some of the last that is left over from KY2 > It has been stored properly in buckets after freezing for Two weeks ,then removing to thaw for a few days then refreezing, after that let, it come up to room temp then you pack into buckets. You do not want the cold to condense moisture inside the buckets.

Oopps I didnt freeze mine. So where does that leave me, just did it about 10mths ago?

[ssonb]

With the freezing routine you are trying to kill any" kritters" that may have laid eggs in your supplies. the first freezing makes the eggs think it is winter ,they are designed to survive winter in the egg stage, The thawing stage makes them think it is spring and they hatch , you refreeze to kill the larve who cannot stand the cold... If the flour has no eggs in it you will not have a problem and if you have sealed in mylar with an o2 absorber it will kill them also. This former process is the one I use cause I do not use mylar ,I freeze in the original packages then rebag inside the buckets then seal.