Store your flour properly
Whether it is wheat flour, oat flour or whatever suits your needs, there is always a desire to keep it longer so that you have a lower monthly cost. Calculating and buying the flour you need for the whole year from a mill or producer you trust is a significant reduction in costs and time.
So the best way to store it is as follows:
Prefer galvanized tins or barrels, even glass jars, but never plastic. It is important to seal the storage medium so that there is no room for oxygen and micro-organisms to pass into the stored flour.
We begin by sifting the flour into the tin. Press well to tighten the flour, creating for every ten centimeters of well-pressed flour, strips where we put coarse salt and bay leaves. We continue the process until the flour reaches the top and add basil leaves. Then close tightly and secure with wax or silicone. In this way the flour remains unchanged for a long time. You can put the tin in the fridge but also in a place with a dry and cool environment is fine.
It is important that the tin is well washed, sterilized and dry so that it does not already contain micro-organisms that can damage the flour and grow in it.
Prefer small tins to put the quantities you know you will need per month or two months. This way you will know how many tins you need and you will not needlessly open large tins at the risk of spoiling your flour or going through the same process.
To use your flour, simply sift it to separate it from the coarse salt and bay leaves and it’s ready to go!
