Properly Storing Your Baked Goods
Hi Friend,
Did you know that baked goods made from freshly-milled flour have a different shelf life than breads made from all-purpose flour?
The reason for the difference is the wheat germ is still present in the flour. The oils from the germ cause baked goods to spoil faster. In my experience, baked goods made from freshly-milled flour are also more moist, which will makes the baked goods become soggy or moldy.
So what do you do if you want to bake ahead or if you bake more than you can eat? Don’t worry! We have a couple of storing and freezing tips for your commonly baked goods.
Storing Muffins
Did you bake more muffins than you can eat? No problem!
Before Storing or Freezing:
Let the muffins cool in their muffin tin for 5-10 minutes (no more prying out hot muffins!) then transfer to a wire rack to cool thoroughly.
Storing at Room Temperature
Step 1:
Line airtight container or resealable bag with paper towels. This will absorb moisture and keep your muffins from getting soggy.
Step 2:
Check that your muffins are thoroughly cooled. Gently place your muffins in the container or bag, then seal tightly. Store at room temperature for no more than 4 days.
Freezing:
Step 1:
If your muffins are topped with something you are afraid will come off (like a streusel) while freezing in a bag, place your muffins on a cookie sheet and freeze first.
Step 2:
Gently place muffins in one layer in resealable bag. Label bag and place in freezer. Freeze up to 3 months.
Storing Quick Breads
If your family is like mine, you bake a large loaf of quick bread and they only eat the first half. Freezing half of the loaf has become automatic for us.
Before Storing or Freezing:
Let the quick bread cool in its loaf pan for 5-10 minutes (so it will slide right out) then transfer to a wire rack to cool thoroughly.
Slice the quick bread into individual slices. Believe me, this makes it so much more convenient for your family and they will eat more! It is also convenient to be able to break off as much as you need from the frozen loaf, and put the rest back in the freezer.
Storing at Room Temperature
Step 1:
Line airtight container or resealable bag with paper towels. This will absorb moisture and keep your quick bread from getting soggy.
Step 2:
Check that your quick bread is thoroughly cooled. Gently place your quick bread in the container or bag, then seal tightly. Store at room temperature for no more than 4 days.
Freezing:
Step 1:
Gently wrap your quick bread in aluminum foil.
Step 2:
Gently place quick bread in resealable bag and seal tight.
Step 3:
Label bag and place in freezer. Freeze up to 3 months.
Bonus: If your bread is too large for the resealable bag, tightly wrap it with plastic wrap then wrap it in aluminum foil. No need for a resealable bag.
There you go! No more wasted muffins or quick breads! Really quick, I have to say if your baked goods have cheese in them, make sure to refrigerate instead of storing at room temperature.
Do you have any questions about how to store baked goods made from freshly-milled flour? Cookies, cakes, scones, crepes? Let us know in the comments below.
If you are ready to experience the wholesomeness of freshly-milled baking, join the Farm Fresh Wheat newsletter below to learn new milling tips, healthy family favorite recipes, and watch your wheat berries grow.
If you are ready to mill better flour from home and make the best versions of your favorite recipes, shop our soft white wheat berries. Grown on our family farm, they are shipped straight from us to you, so you always know the farmer that grew your farm fresh wheat berries.
Best,
The Sieverkropps