Grains and flourEdit

Ktip Tip: Whole-grain flour, or cracked or flaked whole grains — any whole grain that’s NOT in its original whole berry (seed) form — is best stored under airtight wrap in the freezer to retain the best flavour. Once a grain berry is cracked open, the oil in the germ begins to oxidize, giving the grain an “off” taste. It’s still perfectly bakeable, but won’t taste as fresh as it might. Freezing and sealing it will keep it fresh-tasting for several months.

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