Storing Wheat Berries, Fresh-Milled Flour & Sourdough Starters
Fresh-milled flour rewards bakers who plan their storage. A few habits — cool berries, airtight flour, fed starters — keep everything tasting its best for months or years.
Storage Topics
Frequently Asked Questions
How long does fresh-milled flour last?
At room temperature, fresh-milled flour begins losing flavor within 24–72 hours. Refrigerated in an airtight container, it stays fresh for about a week. Frozen, it lasts up to 6 months.
How long do wheat berries last?
Whole wheat berries stored in a cool, dark, airtight container last 1–2 years. In oxygen-free Mylar bags or buckets, they can last 25+ years.
Can I leave my sourdough starter in the fridge for a month?
Yes. Most starters survive a month or more in the fridge without feeding, though you may need 3–4 refresh cycles to revive full activity before baking.
Should I refrigerate or freeze fresh-milled flour?
Refrigerate for use within a week. Freeze in airtight containers for longer storage, up to 6 months, then thaw fully to room temperature before baking.