I just saw this article on flour storage and thought that some of you might be interested.
I though it's hillarious that he buys artisanal flours to bake in a bread machine.
What, precisely, are artisanal flours?
They explain it:
Pretentious bread flours made from snooty grains in hoity-toity mills.
The reason I asked was because KAF describes theirs as refined 11.7% protein wheat flour with traces of ascorbic acid and whole white wheat. I can't see why someone couldn't use that in a bread machine to make better quality bread than they might get from generic AP flour under the same conditions.
As for the Mason jar idea, as I recall I recently suggested that to someone who asked for suggestions on how to store pre-measured amounts of ingredients for making bread in a hurry. I even suggested measuring the water out with the jar, thereby rinsing it out. I guess some people just need visual instructions ("this end up"). *grin*
I can't see why someone couldn't use that in a bread machine to make better quality bread than they might get from generic AP flour under the same conditions.
I dunno. Because baking in a bread machine is not about quality? Because the notion that generic AP is in some way inferior to KA flour (which is what, $2/lb plus shipping) is, mildly speaking, misguided?