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Caputo Flour Storage ?
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Sooner Egg
Posts: 578
A friend of mine in California sent these to me, said it would make great pizza dough....my question is about storage; since I don't see myself using 11 pounds of flour very quickly, I was wondering if there is a better way to store it rather than just sticking it in the pantry, would vacuum packing it work well?
Comments
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If you have the space, the freezer is best for flour storage. At cool room temp, it will be fine for months (airtight packaging), but if you *know* you won't be using it, the freezer ensures that it is bug-free and not "going off".
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Vacuum pack or zip lock is fine for freshness, but if you can, keep it in the freezer or fridge. Flour beetles can chew right through the plastic if left in the pantry. Had an infestation of them years ago and had to throw out dozens of pantry items. What they can chew through would surprise you.
Mark -
The egg is great for baking! But if you really dont want to bake, then glass jars with air tight seal!
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I'll be using it, just not sure if I will use it fast enough, and I do not have room in my freezer, there is a 1/4 of cow in there
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You can store in glass or ceramic canister's. The type that seals off at the top. You can find them at target, wal-mart, etc... Bed bath and Beyond has some pretty nice ones as well. If you want to spend more money, doubt you do, crate and barrel and williams sonoma will also have some.
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Small chest freezers are as little as $150 on sale...been considering a "second freezer" myself. A friend's grass-fed beef operation is beginning to produce calves, so a freezer half-calf is in my near future.
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I buy my hi-gluten flour in 50 lb sacks then repackage it in gallon size ziplocks at 5 lbs each. I keep all but one in the freezer. It takes about a year to go through 50 lbs. -RP
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King Arthur Flour sells flour containers. The largest will hold 25 lbs.
http://www.kingarthurflour.com/shop/items/large-flour-bucket#ReviewSection
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