The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bakery flour YES!!!

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Skibum's picture
Skibum

Bakery flour YES!!!

I went down today and introduced myself to the head baker at a local Artisanal bakery.  These guys supply the Banff Springs and Rimrock hotels and are renowned for the quality of their bread.

I introduced myself a serious home bread baker, said I guessed the flour the bakery was using was of a superior quality and freshness to flour I could by at the grocery store and would she sell me some?  She nodded, smiled and asked how much I wanted.  She has added an extra bag of her finest bread flour to this weeks order.  Next Tuesday I will have 20 kg of fine bread flour!  I can’t wait to try baking with this new flour.  It will be like Christmas!

My problem is that my last 5 kg bag of bread flour has lasted 2 months and I am afraid that after 8 months the flour will go off.  Any suggestions for storing this flour for a period of 8 months?  Alternately if anyone reading this is in the Bow Valley, want to split some fine bread flour?

Regards, Brian

Yerffej's picture
Yerffej

If it is white flour it will be fine in a cool dry place.  If it is a whole grain flour then the freezer would be a good spot.

Jeff

Skibum's picture
Skibum

Thanks for the reply Jeff!  Yes it is white bread flour and I have a nice cool, dark spot on the floor at about 58F to store the bulk of this.  The present humidity is about 35% so again thanks, I should be good to go!

Regards, Brian