How long can you keep bread flour before using it?

Bread flour, like most flours, has a shelf life of 6-8 months if stored properly in a cool, dry, and airtight container. Here's a breakdown:

* Best quality: For the best quality and results, use bread flour within 3-4 months.

* Still usable: After 4 months, the flour will still be usable, but it might start to lose some of its potency and gluten development capabilities.

* Expired: After 6-8 months, the flour is considered "expired." It might not rise as well, and the bread might have a slightly stale or off-flavor.

Tips for storing bread flour:

* Airtight container: A tightly sealed container is crucial to prevent moisture and pests from getting in.

* Cool, dry place: A cool, dark pantry or cupboard is ideal. Avoid storing flour in direct sunlight or near heat sources.

* Freezing: For longer storage, you can freeze bread flour for up to 1 year in a freezer-safe container or bag.

Remember: Always check the "best by" date on the package for the most accurate information.