Jackosaur
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Post by Jackosaur on Nov 30, 2013 13:15:10 GMT 10
I know plain flour is fine but does anyone know for sure if there is any disadvantage in keeping self raising flour in mylar bags with some oxygen absorber?
I've been unable to get a definitive answer, some say no difference and others say self raising flour has a shorter storage life.
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Deleted
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Post by Deleted on Dec 3, 2013 6:53:50 GMT 10
Sorry, I don't have an answer but I do know sodium bicarbonate degrades above 50'c producing blah + blah + water. The water is not a good thing in stored flour. Being Australia we actually have to keep that 50'c limit in mind.
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Deleted
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Post by Deleted on Dec 3, 2013 12:28:58 GMT 10
I know plain flour is fine but does anyone know for sure if there is any disadvantage in keeping self raising flour in mylar bags with some oxygen absorber? I've been unable to get a definitive answer, some say no difference and others say self raising flour has a shorter storage life. Hey Jack, Personally, I have bagged both! But my bulk flour is plain! and I have large 1kg bags of baking soda and bicarb soda!as well as other baking needs! Most of my recipes use plain flour, especially bread flour which has a higher protein content for bread! I would suggest that you invest in a hand operated flour mill and buy organic wheat and buck wheat! you can also grind beans and rice and corn to make flour! I have purchased the Wonder mill Junior! in Australia! : www.wondermill.com.au/I did a Google search for Organic wheat in Australia and found a grower in Qld close to me! Anything sealed in Mylar with O2 abs will last for years as with out O2 and light they become stable! |
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