Best methods to store flour long term?
I live in an apartment, and I hope that I can "stack deep" a bit of whole wheat flour from a restaurant supply store. I'm starting to bake my own bread to save money and I'm hoping that I can stay ahead of potential shortages. Considering that I would go through about a pound a week, I'd prefer to keep my supply of flour fresh and dry. I'd like to have my flour stored in about 5lb increments in a series of hopefully airtight containers.
What's a good storage container for this sort of purpose? Are there any drawbacks and warning signs for flour storage that I should know about?
Best methods to store flour long term?
Whole wheat does not store well. Turns rancid. Best kept in freezer or fridge. Whole wheat stores much better. Grind as you use it.
We store flour and cornmeal like this:
Washed out gallon or 2-3 liter bottles. Add 1/2 dozen bay leaves [emoji261]. Add 3-4” layer. 2-3 bay leaves.... to the top. Shake to fully fill, especially milk jugs (hollow handles). 3 leaves on top. Tear a small square of aluminum foil and add some small holes. Grab a bit of cotton ball and wet with 91% rubbing alcohol. Light it, then cap tightly. Seal cap with hot glue gun, & date.
For grains/beans/rice we do the same, but we add about a teaspoon of Diatomaceous Earth—food grade. Add some at the 2/3rd level and rotate to mix, then the rest at the top. Make sure it coats all.
It has multiple uses and should be in everyone’s pantry.
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Best methods to store flour long term?
Aldi’s sells popcorn tins of soda crackers. They make excellent storage containers. Or a thrift store!
Try sourdough.
http://carlsfriends.net
Survival foods—great info. Try the 3.3 cent breakfast!
https://www.survivalplus.com/category/survival-foods/
Also has info on grinding flour cheaper. (Corona hand crank grain grinder)
Buy in bulk from Sam’s/Costco/BJ’s/Tractor Supply Co./Farmers market/Co-Op, etc.
We bought 50 lbs. of wheat berries (feed, not treated seed) from the grainery years ago. We put the wheat in the commercial cottage cheese buckets, topped off with a paper towel, added a chunk of dry ice, & waited till the fog ran over the top. Put lid on, marked & dated it. We finished it off 12 years later. Still good. No bugs. It no longer would sprout, but ate just fine.