The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

thawing flour from freezer & storing in buckets

Frogger's picture

thawing flour from freezer & storing in buckets

I have had flour and corn meal in my freezer for about 6 months.  I have taken all of it out and letting in thaw and dry out. I want to put it in mylar bags with oxygen absorbers in 5 lb buckets. Does anyone know if this will be safe to do?


Ford's picture

Yes, it will  be safe.  However, if you have already removed it from the freezer, it probably will have absorbed moisture from the atmosphere due to its low temperature.


Frogger's picture

Thawing bread

Thanks you so much for the imput. I haven't put the flour in the mylar bags yet as I am still giving it more time to dry out. My concern now would be for mold to get into the flour or corn meal.  But with the oxygen absorbers 2000, the mylar bags and #5 buckets, Hopefully this won't happen.

 Thanks again for the imput and this is a wonderful sight. I will have to hunt down my friendship bread receipt to post.  I haven't made it in a while but will be making it soon. 


dwcoleman's picture

Any specific reason that you freeze the flour?

White flour is usually good for 2 years from milling date, while whole wheat is good for about 1 year.

I have 150 lbs of flour in my basement that is 3-4 months old currently and I've always stored it this way with no adverse effects.

Dave323's picture

I’ve always heard that some flours, mostly whole grain types, because of their higher fat content, can go rancid. So, I keep all my flours in the freezer. I’m probably being way over-cautious, as no flour lasts more than thirty days in my house, and even my pantry in the kitchen stays pretty cool.

Then again, this is food. And, it’s something that’s supposed to be nutritious, that I am feeding to my family and friends. So, better safe than sorry. I tend to be a little OCD about food safety.


Just ‘cause I’m crazy, doesn’t mean I’m wrong  :)


Frogger's picture


Freezing the flour kills the eggs that is in flour when you buy it from the store. This is why sometimes you get those mealy bugs in it.  By freezing the flour for 2 weeks and really my understanding is 6 months is better. Then this will kill the eggs and you won't have the problem with mealy bugs.

Hopes this helps.


Chuck's picture

Depending on the climate where you live, the biggest problem with storing white flour may be bugs. A few things that help a lot:

  • use fresh (or freshly washed and dried) containers, rather than adding flour to an existing container that may be infected with bugs
  • store flour in several smaller containers rather than one huge container, so if a container gets bugs they don't infect all your flour at once
  • put the containers inside giant ziploc bags (or something else "airtight") and seal them up
  • don't put "extra" flour back in the big containers

Flour with bugs isn't the end of the world - just "sift" it to get the bugs out. (Bugs are probably the main reason old cookbooks recommended sifting flour:-) It is an additional nuisance though, so not getting bugs in the first place may be the way to go.


(Whole wheat flour includes some oils that may go rancid, so freezing it is more important than freezing white flour.)

toweringpines's picture

I keep my flour in the freezer & take out what I need a short time before using it.  (had moths hatch from a bag of unfrozen flour once so I keep it all in the freezer now) Why are you taking all of your flour & cornmeal out of the freezer?