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