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Help with flour storage

AZRPAZRP Posts: 10,116
edited 1:11PM in EggHead Forum
I made my first trip to Restaurant Depot today. I was hoping to get a 25 lb bag of hi-gluten flour. Unfortunately all they had were 50 lb bags. I was planning on putting some in zip lock bags in the freezer. Is this ok to do? Or does it need to be in paper sacks. -RP


  • Susan EgglaineSusan Egglaine Posts: 2,437
    What else did you get? Did you have fun?
  • TomM24TomM24 Posts: 1,364
    I keep mine in Tupperware in the freezer without any problems. Ziplocks should be fine
  • cookn bikercookn biker Posts: 13,407
    Bags will be fine. Did you like the store?
    Colorado Springs
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  • BENTEBENTE Posts: 8,337
    i ended up with the 25 lb bag yesterday i sent fidel a email. he actually told me to use a ziplock... i was thinking about using the foodsaver but decided that the flour was so fine i might suck some up into the motor.. i have not opened the bag yet but was planning on using the ziplock methoud ;)

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • No YolkNo Yolk Posts: 42
    I would suggest both - the ziploc in a sealed container. The flour will take on a 'freezer' taste over time.

    Have fun with the grankids this weekend!! We are gonna have fun with ours, too!!
  • FidelFidel Posts: 10,172
    cool + dark + air tight Randy. It should last a year. You just need to protect it from humidity, bugs, and rodents and it will be fine.

    I have mine in tightly sealed tupperware style buckets in the basement.
  • Definately freeze it. That will keep the weevils from hatching. :ohmy:
  • AZRPAZRP Posts: 10,116
    It's bagged and in the freezer, I'll post my trip report on the RD visit a little later. -RP
  • EggtuckyEggtucky Posts: 2,746
    I dont think you have to freeze it...put it in 5 gal well cleaned and dried lard buckets that seal up air tight and put in a place that doesnt have large swings in temp or humidity and should be good for a long time...hundred years ago..who had freezers to keep flour in? ;)
  • Gator Bait Gator Bait Posts: 5,244
    To quote Bart Simpson, "Ay Corumba!!!"

    I'd start baking and cooking like crazy. :woohoo:

  • Little ChefLittle Chef Posts: 4,725
    Randy - Absolutely! That is the ONLY way to go! Zip locks, freezer, period. Just make sure when you need the flour, you take it out a day ahead. Even though it stays like a powder, all those little flour molecules are frozen. Give it a day to come to temp before you open that baggie, or you will have moisture differences.
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