Freezing, then thawing, then freezing flour

Question

I don't have enough freezer space for my whole grain flours. Would it harm the flour to put it into a solidly air-tight container on the back porch, where the temperature will fluctuate above and below freezing in the winter? (I'm in Chicago)

Nancy · Answer

TiggerLou - do you have a cooler than room-temp place where you could store flour...maybe garage, or uninsulated part of basement?

Tiggerlou · Answer

Animals getting to it was the first thing I thought of. The tentative plan was to put airtight canisters of flour into a rubbermaid-style tub that closes up tight. I suppose a raccoon might be smart enough to get into that, but not most critters.

drbabs · Answer

How much flour are you talking about? If you can use it all within 2 months or so, you probably don't have to freeze it. I'm guilty of buying too much, too, so I feel your pain.  But I don't think I'd leave it outside for more than a couple of days. I'd be worried about rodents getting into it.

Tiggerlou · Answer

I asked a friend and they told me the real problem is damp. That if I bring it inside, it might collect some moisture, which would cause mold.
So.. I guess that means scooping the exact amount out on the porch --and only baking in non-damp weather, LOL

Freezing, then thawing, then freezing flour

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