Fresh flours

Basic flours (such as all-purpose, cake, pastry and bread flours) are generally more stable for storage than wholegrain or alternative flours, which last longer if stored in the freezer. Storing flour may not be something we think about but it can go stale or rancid, ruining a recipe. Here are a few tips:

- Basic flours (including all-purpose, cake, pastry and bread flours) are more stable for storage than wholegrain flours. Before grinding, the grains are stripped of the bran and germ, leaving only the endosperm to be processed. The stripping gives the flour its white or creamy colour. Store these flours in a sealable plastic bag or airtight container, labelled with the purchase date. Keep them at room temperature (no higher than 23.8°C); the flour will keep for a few months. You can also freeze it; just bring it back to room temperature before using.

- Wholegrain and alternative flours contain more of the grain, starch or nut, increasing the flavour, colour and texture of the flour. The fat content also is higher because of the oil in the grain, which makes the flour less stable and prone to rancidity. Check to see whether the packaging has a processing date before buying. Store these flours in a sealable plastic bag or an airtight container in the freezer. Bring the flour to room temperature before using.

To check whether flour has gone rancid, smell it.