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03-25-2008, 05:20 PM
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 Re: Flour Storage George, I think your calculations are correct. I go through flour pretty fast, so I don't usually take extraordinary measures to protect it. A food grade container with an airtight lid is your best bet, or into the freezer in scaled amounts. Ziplocs (freezer type) are very good for this as XJ points out. With the exceptions of whole wheat and rye, bread or AP flour shouldn't smell like anything. There are natural oils in flour that can go rancid. If it does, you'll know it soon enough. Jim
__________________ "Made are tools, and born are hands"--William Blake, 1757-1827      |
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03-27-2008, 02:07 AM
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| Re: Flour Storage Oh good grief. I looked and looked at it before I posted. You'd think I would have noticed that one!  "panty moths" indeed. I'm sure Mr. Bingham doesn't have that problem. |
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03-27-2008, 03:39 AM
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| Re: Flour Storage Don't worry egalecki, just funnin' ya! 
__________________ GJBingham ----------------------------------- Everyone makes mistakes. The trick is to make mistakes when nobody is looking. - |
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