I'm about to travel for some seven weeks and have a paper-sack still holding about 9 kg of rye-flour. Since we're heading into summer, I'm dubious about leaving it that long. Luckily, my hoard of baker's flour will be depleted before we leave for colder climes..... Is it best to cut my losses and ditch it rather than risk spoilage? Or, if I can clear enough space in our refrigerator, would seven weeks in the 'fridge be OK? Advice gratefully received.
Storing rye flour?
Oct 22, 2007
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