Originally Posted by
cassiesmom
A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.