4 ms·
I believe that whole wheat spoils much faster due to the addition of proteins, moisture and other things and is much less shelf stable than white flour.
by Arocalexi 4y ago
I believe that whole wheat spoils much faster due to the addition of proteins, moisture and other things and is much less shelf stable than white flour.
- giantg2 4y agoIsn't it still measured in months (after purchase)?
- kwhitefoot 4y agoAddition? The whole point about whole wheat is that you neither take away nor add anything.