Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how long can flour be stored, and can it be frozen or refrigerated?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how long can flour be stored, and can it be frozen or refrigerated?),it will help you,my kids.
Answers:
Flour can be frozen or refrigerated. It will last for quite a while if you freeze it. If you want to know the exact time go to the preparedpantry on nancyskitchen@yahoo.com. It is a good idea to at least refrigerate flour in the summertime, also pasta and rice. (keeps the critters away)
Other Answers:
I keep mine in the fridge. I have NO counterspace. It lasts a good while. A year I think.
Tip: Keep your brown sugar in the freezer. It will never get hard or caked together.
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Kitty said: Yes.how long can flour be stored, and can it be frozen or refrigerated?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how long can flour be stored, and can it be frozen or refrigerated?),it will help you,my kids.
Answers:
Flour can be frozen or refrigerated. It will last for quite a while if you freeze it. If you want to know the exact time go to the preparedpantry on nancyskitchen@yahoo.com. It is a good idea to at least refrigerate flour in the summertime, also pasta and rice. (keeps the critters away)
Other Answers:
I keep mine in the fridge. I have NO counterspace. It lasts a good while. A year I think.
Tip: Keep your brown sugar in the freezer. It will never get hard or caked together.
yes but if you put it in the freezer when it comes out it will be all wet when it defrosts
Source(s):
i tried it and found out took 2 days to try out again and it didnt taste right years, not necessary keep it dry and sealed up in tuperware
correctness,It's Non-profit and only for informational purposes.
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