How to care for your share: storage and spoilage

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September 30th, 2009 by Admin

While it is a great pleasure for us to know that Urban Grains members have just welcomed 20kg of freshly milled flour into their homes, such a large amount can be intimidating for even an earnest baker. Complicating matters, whole grain can go rancid eventually (marked by a decidedly “off” smell). No one likes to waste good food, or lose an investment, and we’ve gotten a lot of questions about what is the best way to store your grain as you work your way through it. The short answer is threefold: in the dark, airtight, and cool (or cold). The ideal conditions for lengthening the life of whole grain flour are found in a freezer, but if you don’t have enough space there a fridge, cellar, or cool cupboard will work too.

The longer answer, if you care to read more about what exactly you should be concerned about, is below…

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