White flour: any benefit to refrigerating or freezing?

[emmaliminal]

Forgive me if this is obvious. I know that whole grains often keep better in the cold, which AIUI is because the germ and oils therein can go rancid over time. I do know from experience that whole wheat flour goes stale after a while. Does white flour go stale? Or does the refining process take out the bits that have stale-ifying potential? Can I reassure my husband that we really don't need to keep the white flour in the freezer?

[Harriet the Spry]

Originally Posted by emilyforce

Can I reassure my husband that we really don't need to keep the white flour in the freezer?

That's where I keep it. It's not uncommon for weevils to hatch in it if you don't.

[Alice The Goon]

Originally Posted by Harriet the Spry

That's where I keep it. It's not uncommon for weevils to hatch in it if you don't.

Me, too. But don't keep it in there for too long or not well-sealed, as it can become freezer-burnt and get a nasty taste and smell to it.

[BrandonR]

I've never stored white flour in anything but the cabinet (and even then I just fold the top over a few times) and I've never had hatchlings or other problems arise. Anecdotal evidence for the win!

[freckafree]

Pantry moths. EWWWWWWW! Freezing the flour will prevent them from infiltrating, but I can't think of any other reason to freeze flour. And as Alice the Goon said, make sure it's well-wrapped if you're going to freeze it.

[Alice The Goon]

I do it so that if they're in the flour when I buy it, they can't hatch. That way, I'm only eating bug eggs, not actual bugs.

[emmaliminal]

Originally Posted by Alice The Goon

That way, I'm only eating bug eggs, not actual bugs.

But don't you miss out on the full potential of the bug protein that way?

(ahem)

To summarize, you might keep flour cold for bug reasons, but not rancidity reasons. Right?

[kittenblue]

I've always kept my white flour in a sealed canister (either metal or plastic in the cupboard or on the counter....never had a bug problem or a staleness problem. Only the whole wheat flour needs to go in the freezer.

[Qwisp]

Originally Posted by kittenblue

I've always kept my white flour in a sealed canister (either metal or plastic in the cupboard or on the counter....never had a bug problem or a staleness problem. Only the whole wheat flour needs to go in the freezer.

This is what I do, I buy flour about once a year. If stored sealed it does not lose any flavor or consistency.