Flour is often refrigerated to preserve it and keep it fresh, especially in the months when temperatures are extremely high and humidity levels are high. Refrigerating flour not only protects it from insect infestations but also makes it last longer by shielding it from moisture and spoilage while extending its shelf life. Nevertheless, experts suggest that using flour straight from the refrigerator and adding it directly to a recipe may affect your baking results.
Flour may seem like a simple ingredient; its temperature can impact the entire baking process. Cold flour lowers the temperature of the batter or dough, thus affecting the performance of baking powder and yeast at the initial stages of preparation, that is, mixing or rising.
