I do not grind my own flour, but about a year ago decided I was tired of storing open bags of flour. It’s pretty messy to scoop flour out of a bag and keeping them airtight was also a problem.
So, I devised a new system (and it would work for freshly ground flour, as well).
I had two old gallon size ice cream tubs that weren’t in use for anything (I saved them because they were large enough to store things in, but they didn’t have a purpose yet).
I use one tub for hard white wheat and the other for unbleached all purpose flour. Each tub perfectly holds 5 pounds of flour.
What about you? How do you store your flour?
This post is linked to:
Kitchen Tip Tuesday
Excellent idea! Thanks for sharing!!
Tammy
Tammy L´s last blog ..Weekly Menu Plan August 8-14- 2010
I save and reuse the 1-gallon ice cream buckets all the time. I store my opened flour, sugar (white, brown and powdered), homemade baking mix, cornmeal, chocolate/butterscotch chips, coconut, etc. all in my ice cream buckets. I have a super high top shelf in my kitchen cupboard and the buckets fit nicely. And I never have to worry that my stuff will be the treat to lil ‘critters’ that like to chew through bags and ruin my baking ingredients.
I got a 5-gallon pail from the bakery department of my grocery store (the cake comes in them) to store full-sized unopened bags of baking ingredients. Most stores will give them away… all you have to do is call to reserve them for you because my store throws them out (what a waste!!).
I store flour in the EXACT same containers. I snagged them when my son was entering kindergarten (he’s about to start 8th grade) at the welcome back to school ice cream party. They’re EIGHT years old and still in perfect condition!