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Use the flour specified in the recipe or one of similar protein content.

Whole wheat flour must be freshly ground or stored for up to 3 months at cool room temperature. Because whole wheat flour includes the germ of the wheat kernel, which is high in oil and prone to rancidity, it will develop an off taste if stored longer. Alternatively, it can be stored in the freezer for several years. If freshly ground, it should be used within 3 to 4 days or after 3 weeks, due to enzyme activity in between that time period that would make it less stable.

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