eanjay,

I keep all of my flour, grains and pasta in the freezer in ziplock freezer bags. (To kill India Moth eggs - especially a problem with organic grains.) When I think of it, I measure out what I need for a recipe to sit out to warm to room temperature. When I don't remember, I measure it into a stainless steel bowl, and warm it briefly in the oven (just a few brief minutes), stirring it several times. Since freezing does lower the moisture content of flours, I sometimes have to increase the liquid in the recipe a little bit.)

Janie