As families venture into the homesteading life, one of the first things they do is cook more from scratch and that often includes baking their own bread.
And bread means flour.
As a homesteader, being frugal is important and, when possible, buying in bulk is the way to go. Bulk food supplies means storage.
Here are 5 tips for storing flour:
1. Storage Containers
Get flour out of paper bags and into sturdy plastic storage buckets and glass jars with metal lids.
Invest in food-grade buckets for larger quantities and transfer to large glass mason jars for regular use. (or ceramic or stoneware containers)
This change of storage containers will keep the bugs and the mice from getting into your precious flour.
Note: for long-term storage, Mylar bags and oxygen absorbers will help to extend the shelf-life
2. Freeze your flour
If you have the space to store your flour in a freezer, that is wonderful, but most people don’t have that luxury.
However, short-term freezing of the flour will kill off any insect eggs that are in the bread.
Pantry moths: you don’t want them!!
After freezing for five days, let your flour come to room temperature, to release any moisture and, then, store as in Tip #1.
3. Buy whole grains
While the shelf-life of flour is less than a year, the shelf-life of whole grains, the wheat berries, is closer to a decade.
You can buy the whole kernels and then mill your own flour as you need it.
4. Label your containers
Do you have more than one type of flour in your pantry? Can you tell which is which? Will someone else be able to tell the difference?
Just add a label.
And, while you are at it, add the storage date. We always think that we will remember. Sometimes we don’t.
How long has that flour been sitting there?
5. Add a bay leaf
Even though you are using an airtight container, to be on the safe side, a bay leaf in the container will help to repel insects!!
Bonus Tip: Use your flour
Make baking part of your life.
It is easy to just pick up baked goods, including your bread, at the store. And that is fine … but, put that precious flour to use.
Don’t let your flour sit on the shelf and go stale. Use it!
Happy baking, - Debbie
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