- Thread starter
- #41
freemotion
Food Guru
Whole wheat flour needs to go right in the freezer. The strong taste associated with ww is actually the oils going rancid. The freezer will slow this down. Use it up as quickly as you can. This is one reason why some of us get into grinding our own, eventually.
I have had some success in the past in storing white flour in a plastic bucket that came from a donut shop, some kind of donut filling, like jelly, came in it. The lid snaps on SOOOO tightly that it takes some doing to get it off each time, and that is probably why it stored the flour so well. In smaller amounts, I store all kinds of stuff in gallon glass jars with lids with some kind of rubber (imagine the cardboard in the lid of some mayo jars....not the right type of lid for longer storage. Let's in air.)
How long do you want to store it?
I have had some success in the past in storing white flour in a plastic bucket that came from a donut shop, some kind of donut filling, like jelly, came in it. The lid snaps on SOOOO tightly that it takes some doing to get it off each time, and that is probably why it stored the flour so well. In smaller amounts, I store all kinds of stuff in gallon glass jars with lids with some kind of rubber (imagine the cardboard in the lid of some mayo jars....not the right type of lid for longer storage. Let's in air.)
How long do you want to store it?