How To Increase Shelf Life Of Flour

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I couldn’t imagine not having flour to make all of the foods I love. Breads, pasta, COOKIES, cakes and so much more.

In this video I’m going to show you how you can take your store bought flour and extend the shelf life of it by a year or more.

Learning to bake your own bread is a priceless skill! I am so happy I have taken the time to learn. It isn’t difficult. Baking your own bread will save you time and money. It will also spare your mental health from having to go to the store (I don’t like going to the store.)

The ingredients to make homemade bread are most likely lining your pantry shelves already - water, yeast, sugar, salt, flour, butter or oil, and depending on the recipe some other this or that ingredients. Seriously, baking bread is so basic and you will TASTE the difference. Store bought bread just won’t compare!

One reason I love baking bread from scratch is because the aroma fills my house and makes my house smell so nice. A friend recently told me how baking bread is therapeutic for her; and I completely agree— it is therapeutic. Using a sourdough starter can bump up your bread making and make it more exciting, but it isn’t necessary! A sourdough starter is lovely because it provides yeast and you will never have to depend on store bought yeast for bread. Bread is cool, try baking some!

Have you ever made homemade bread?

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8 comments
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If only there was a tech device to send the smells of cooking bread here... haha I bet it was amazing!

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I really should do more baking.

We do some dessert treats and make pizza dough from scratch but not bread in a long while. Oooooh sourdough would be a good one to try too!

Awesome stuff again Gubba!

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Cast iron pizza comes to mind after reading this. One of my favs!

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Yah!

We have pizza stones which are essential! Warm 'em up while you roll the dough and it rises a bit while you are putting toppings on! Now I am hungry.....

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I saw reblog of your recent post and came across this in your feed. I just vac sealed flour on mass a while ago. Nice to get confirmation of long term storage.
One trick I learned is using a chopstick to pack the flour into a jar. You can typically get another cup and a half after pressing out the space with many multiple thrusts of a chopstick to the bottom of the jar.
Baking break is so therapeutic. The warmth and smell and taste of sower dough homemade cannot be beat.
!LUV

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