buggin'! (literally) :: how to store flour
i realized pretty quickly that i need to find a new way of storing the flour. i have heard different things over the years about how to store it. the controversy seems to lie in the debate over whether or not to refrigerate it.
so, i did what i do whenever i have a kitchen conundrum in the baking category :: i went to my gurus--Rose Levy Beranbaum (her site is also in my side bar) and Regan Daley (if she has a blog or website, i'm not aware of it, so please please let me know if she has an online presence somewhere that you know of--for now, i link to her book). i have used RLB's Cake Bible for years and love it. it's comprehensive and amazing. for my birthday last fall, i received her Bread Bible and i haven't used that as much, admittedly, but the recipes i have tried i have liked. a lot.
what i learned from RLB is that storing in airtight containers is best. she also recommends freezing flour right in the paper sack. just pop it in a freezer zip top plastic bag first. no mention of refrigeration as a way of everyday storage.
RD recommends that you do keep white flours in airtight containers, but for whole grains and whole grain flours it's best to store in the fridge or freezer to prevent rancidity and prolong their life.
so, there you have it. now, i guess i need to get some airtight containers. presently my flour is just sitting in the cupboard with the top of the bag rolled down. yeah. . . no wonder it got buggy!