Time for Storage of Flour
Another 'lurker' coming into the light. I live in Puerto Rico--in the mountains where the temperatures are mild and humidity is usually high.
I have 2 issues (at least)
STORAGE TIME: I have been happy baking with KAF bread flour which I bring in my suitcase after travels in the US. Now I want to scale up my baking and have access to bulk flours through a food co-op. How much can I buy without serious degradation of quality in 1 month of storage at ambient temperatures(65-82 F)?
BRAND of BREAD FLOUR: emphasis is on organic flours at the co-op. any opinions about Giusto's, Arrowhead Mills or Bob's?
What do folks think about adding GLUTEN (Bob's Mills) to all-purpose flour when making bread?
Thanks for your advice, Patty