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
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
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