Ingredients are important and should always be fresh when baking. Flour is no exception to this rule, though flour can often be replaced with other ingredients. It is wise to start with a how to freeze cabbage bag of flour each time you begin a project so that you do not contaminate the flour with old, hard bits of batter.
Since flour is made from a grain, freezing will harm it and cause the gluten inside the flour to break down. This results in less elasticity in your dough as well as a denser end product. In this article, we will look at how to freeze flour for your cooking needs. It can also absorb odors, so it is best to store the flour to help keep out any unwanted smells. A paper bag can work well as long as you limit how much space is available for the flour.
Otherwise, you may accidentally spill it. Bags also help keep the moisture out. Once the bag has been opened, you should change it back into an airtight container or a sealed bag as soon as possible to prolong its freshness and shelf life. If kept in a fridge, flour can last for up to six months, while in a freezer, it can last for 1-2 years. You can also keep it in the pantry for up to one year, but be sure it is in an airtight container first and that it remains cool.
Freezing does this even faster since the cold destroys the cell walls in the wheat and causes them to burst. The result is a coarse texture that will be less ideal for baking or cooking. The gluten inside the flour starts to break down when frozen. Though it will still be there, the flour will not hold onto liquids as firmly. This results in weaker doughs that are brittle and less elastic. So yes, freezing flour does affect it. It will result in bread that is harder to rise and cook faster because the gluten is not strong enough to hold in the air given off by yeast.