Flour problems - humidity

[horst]

 We keep our white flour in the fridge, in a sealed container, but lately we can't seem to make proper muffins or bread, any even a roux I made last night for gumbo never did turn the right nut brown colour after over an hour of stirring! Any ideas how to tell if flour has too high a humidity level here in Singapore, if it really makes a difference, or how often you should just chuck the lot and buy a new bag?

Thanks

[doughy]

I don't keep mine in the fridge - could this be the problem?  Have you had weevils in it, is that why you keep it in the fridge?

Are you leaving it out of the fridge for a while to warm up before use? 

I really don't know what to suggest apart from not putting it in the fridge.

[no fridge]

I agree with the above, i've lived in some pretty hot places and have never put my flour in the fridge and never had a problem. Try buying new flour and putting in sealed container. The fridge would put more moisture in the flour i would think. Only a suggestion.

[Kiwi 2]

Maybe that's my problem too. Our muffins here are all awful. Rock hard, but look undercooked. I used to be good at them. We keep our flours in the freezer because otherwise it gets bugs. Haven't yet found a container that stops it.

[FlouryBug]

When we first moved here a year ago, we didnt have any problems with bugs in our flour.  However, in the last month, we have found bugs, even though the flour has been in an airtight container.  Its now in the fridge, hope that stops it.  

Sorry OP, no answer to your question.

[bugs]

Back home you can get things called the "pantry moth trap", you place them in the pantry and they attract the moths and they stick to it and die. I suppose no moths no weavels either. Maybe you can get something similar here, I'll have a check.

[buggy flour]

I sometimes think that the weevils/bugs are in the flour when purchased from the shop.  Happened to me once, bought it, opened it when I got home to bake and the weevils were already in there.

Also, the same thing with pasta, has happened quite a few times, found the weevils were already in there.

 

[worldwide]

its a worldwide problem. in europe i kept my flour in air tight containers and without fail they always homed bugs. i now only buy the tiny bags that are just enough for what im baking. if any left overs i throw it out, too risky, i dont want a bug outbreak in my kitchen. take the flour and clean but youll still find they crawled into your pasta and rice. happened to me in both europe and usa. terrible little creatures.only solution i found was throw every dryed thing out, bleach everything and start over, this time now flour as the flour attracts the most of the bugs, they spread from there.

[OP]

  Yes, we started keeping the flour in the fridge after repeated outbreaks of weevils, which spread to all the dry goods (pasta in sealed bags etc). It seems to do the trick, but perhaps some of the posters are correct that the condensation that occurs when you bring it out in the heat somehow messes things up. Kiwi 2, we have the same problem with muffins - they are often coming out quite dry but look underdone. Of course, it could be very poor grade "made in Singapore" flour....  I love the site of those waving golden wheatfields when I drive by the casino construction site.

[spelling]

  Oops, that should be "sight" in the last sentence. Apologies

[Weevils]

Strange, I have never had weevils or any other bugs besides ants in my flour- I am not anal about keeping it in airtight containers either.

[They Happen]

everywhere.  When you buy your flour, try putting it in the freezer for 24 hours. It won't actually freeze, but kills any bugs/eggs etc.  I do this and then keep in the fridge. It does help. 
Agree too about the brands of flour you buy!

[never]

have a problem with baking and i keep my flour in the freezer permanently wherever I live.  Never get bugs now.  Could be a problem with your oven, they are not the best in Asia!

[why freeze then fridge]

Just wanted to know, if you freeze the flour when you buy it, and that kills the bugs etc, why do you then keep it in the fridge? Couldn't you then just store it in the cupboard in an airtight container?   Just interested that's all.

I have not had any problems with cakes etc, but I admit that I do tend to just buy small bags of flour now, having experienced the bugs in the flour too many times now...and I just don't have the room in the fridge for it

[freeze]

could be wrong? im just a reader passing by here but my logic would be freeze to kill the bugs then if you put it back out in the heat. new bugs will re-infest fast. keep it in the fridge to stop more bugs coming and maybe the cooler temp will help the flour stay a little dryer compared to the humidity of the rest of the kitchen? although i find things in my fridge get wetter instead of dryer so i could be wrong on that?