The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


RosaryMan's picture

2 Year Old Rye Flour

February 2, 2011 - 10:00am -- RosaryMan


I just found the site.  I haven't done much looking around, yet, but it looks like it'll be a good one.  I was wondering how long can rye flour be stored in the refrigerator freezer.  The expiration date on the bag is Feb. 10, 2009.  The bag is unopened and has been in the freezer the whole time.  The brand is Hodgson Mill.  Thank you.



Felila's picture

Freeze or hold at room temp? NEED ANSWER SOON

November 23, 2010 - 11:02pm -- Felila

I just finished baking two nice boules of ciabatta that I'm taking to a Thanksgiving dinner due to start about .... 39 hours from now (now being approximately 9 PM Honolulu time).

If I leave bread out (stored in plastic bags) too long, it molds in the humid air here. I was planning on freezing the loaves, but started worrying that they would lose their freshness if frozen and reheated.

Freeze or don't freeze? You tell me.

I'm baking another two boules tomorrow. I figure I don't need to freeze those at all.

Urchina's picture

Using the freezer as a workflow solution

July 16, 2010 - 3:42pm -- Urchina

More as an academic exercise than anything else, a friend and I are developing a product line for an as-yet unrealized bed and breakfast and small coffeeshop / bakery. 


One of the tips I picked up from a previous career inspecting restaurants and bakeries was to make large batches of cookie dough, portion and freeze it, then bake off as needed. 


I'm wondering if any of you in the professional realm do this as a routine matter of course, to assist with workflow in the bakery, and how it turns out? 


kjknits's picture

Reviving my frozen starter

May 18, 2007 - 2:19pm -- kjknits

I seem to go through spurts of feverish obsession with things. Knitting, sewing, bread baking. Actually it goes in cycles, because I always come back to those things, even if it has been so long that you'd assume I had lost interest. Of course, right now I'm all about the bread baking again (even though I always bake bread, the rustic type hasn't been in the forefront lately--till now). After hanging around these boards for a while, I decided I should really get my old frozen sourdough starter out and try baking with it again.

Subscribe to RSS - freezer