We enjoy homemade pizza quite a bit. Last month I ran out of flour while making dough so my husband went to the store to get some. I stored the open bag in the fridge. Tonight we are having pizza again. The dough is already made and rising, and I happened to notice the bag says best by November 2013. I peeked in the bag, took a good whiff, and examined a handful for bugs. It seems fine. Is it safe to use? It is unbleached bread flour, King Arthur organic brand. It is too late now to start more dough.
I looked at the flour for bugs, and smelled and tasted it. Everything seemed fine. The dough rosee beautifully, so we went ahead with homemade pizza as planned. The flour had been in the fridge, but I think I will keep it in the freezer from now on. Two days later we are all fine, but I did throw out the remainder of the bag.
I never bother checking the date... but when I buy the flour, I store it in the freezer.
On the link provided below, it says flour is ok 6-8 months PAST the printed date.
It's fine.
As long as there are no bugs and it doesn't smell bad then its fine.
I am not sure when products started using sell by or use by dates but when I was growing up in the 70's and 80's they didn't have them.
Unless it's self rising flour, then I think you will be ok. :)
I don't do a lot of baking, but when I do, it is usually something like a pound cake, that takes a large amount of flour. I buy regular sized bags and store it in a rubbermaid canister. If there is more than will fit in the canister then I just roll the top of the bag down tightly and wrap it up in the plastic grocery bag and tie it off, until I have used enough in the canister to pour the remainder into it.
I use a bag of flour a year, approximately... a couple of pound cakes, some flour for the counter when I roll out premade pizza dough, etc. I've never had a problem and never have bothered checking the expiration date on the bag -- didn't even know there was one.
I keep flour and stuff in the fridge so it lasts longer. I'd throw it away and go buy store bought crust for that meal and get some new flour while I'm there.
I'd say that as long as it's not a bug condo, you're OK. I believe flour performs *better* during a certain period of time; that's why there's a "use by" date on it. The advice about keeping flour in the freezer is good, though. That's where my whole wheat and rye flours are, because I don't go through them very quickly.
Apparently, Flour can go bad!! I go through it fast enough so I don't pay attention...
http://www.eatbydate.com/other/baking/how-long-does-flour...
I keep mine that does NOT fit into my canister in the freezer.
I've made things with old flour and it tastes bitter. I wouldn't if it's really old. But nov 2013 isn't that bad.
