Loading…
4
Serious question, did anyone else's bulk flour go rancid way faster than the date on the bag?
Back in January I bought a 50 lb bag of all purpose from a restaurant supply spot in Fresno and by March every loaf was coming out flat and tasting slightly off. I finally sniffed the flour straight from the bin and it smelled like old crayons, which I did not know was a thing that could happen. Turns out storing it in a warm garage next to the water heater was my mistake, and I lost about 20 lbs of it before I caught on. Now I'm second guessing every bulk buy before summer hits. How are you all storing big bags when you don't have a cool pantry?
1 comments
Log in to join the discussion
Log In1 Comment
the_rowan7h ago
That old crayon smell is the worst, and once it gets into your bin it lingers no matter how much you scrub. I feel for you losing 20 lbs, that hurts when you already paid for the whole bag. The warm garage next to the water heater is a rough combo because heat plus any moisture in the air just speeds the whole thing up. I keep my 50 lb bags in food grade buckets with gamma lids and tuck them in the coolest corner of the house, even if that means the bottom of a closet. Also tossing a couple of bay leaves in there seems to help keep the bugs out and the smell fresh longer.
2