Okay, so, I went on this crazy baking journey, right? I’m talking about getting my hands on a massive 100-pound bag of all-purpose flour. Now, I’m no professional baker, but I do love whipping up stuff in the kitchen. So, I thought, why not go big?
First off, finding a place that even sells flour in such bulk was a mission in itself. I called around a few stores, and finally, this one bakery supply place was like, “Yeah, we got that.” When I got there, the bag was literally as big as a small child. I definitely got a workout just loading it into my car!
Once I got this beast home, the real fun began. I realized I needed a game plan for storing this much flour. I mean, I didn’t want it to go stale or, even worse, attract those pesky pantry bugs. So, I went on a bit of an internet deep dive and found some solid tips. Apparently, keeping flour airtight and in a cool, dark place is the way to go. I ended up dividing the flour into smaller, more manageable containers. I found these large, airtight containers that fit perfectly in my pantry. I also tossed a few of those oxygen absorber packets into each container for good measure. Some of my friends use 3-gallon zip-top plastic bags, but I prefer to use airtight containers.
I also learned that you can freeze flour to extend its shelf life. So, I packed some of the flour into freezer bags, making sure to squeeze out as much air as possible. Into the freezer, they went! I labeled each bag with the date, just to keep track.
The Baking Begins
With the storage sorted, I could finally start baking. I made everything – bread, cakes, cookies, you name it. Having this much flour on hand was actually pretty liberating. I didn’t have to worry about running out to the store every time I wanted to bake something. I felt like a real pro with my giant stash of flour!
One thing I noticed is that fresh flour really does make a difference in baking. My bread was rising better, and my cakes were fluffier. I even experimented with some new recipes I’d been putting off. It was a blast!
The Takeaway
All in all, getting a 100-pound bag of flour was quite the adventure. It was a bit of work to store it properly, but totally worth it. I learned a lot about flour storage, and I got to bake to my heart’s content. Plus, I saved a bit of money buying in bulk. If you’re serious about baking, I’d say it’s something to consider. Just make sure you have the space and the right containers. Happy baking, folks!
