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I wanna start baking bread and am still in the ingredient phase. Obviously I want to buy in bulk to save money, but I have no idea how I should be storing the flour and yeast. Plastic container? Glass container? Really airtight bag? Please help.
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Dec 5, 2014 01:34
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| # ¿ May 20, 2024 11:32 |
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Happiness Commando posted:Sure, store your flour in cambros if you are made of money. In which case buy me some. A gallon ziploc bag is fine for a 5 pound sack of flour in the pantry. 5 gallon buckets will hold 25 pounds no problem, and if you are feeling fancy get the twist lock gamma lids for a super airtight seal. How long will the flour last in the gallon ziplock bag? How can I improve its storage period?
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Dec 5, 2014 05:31
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First bread trip report: I spent a lot of time fussing with my bread. First it was too sticky so I kept working with it on and off. Then I set it to proof, only to find it didn't rise, so I added more yeast and kneaded it again, then set it in a warmer place. It finally did rise, so I set to knock it only to find it was super sticky and basically impossible to work, so I added more flour and greased the bowl, then kneaded it again. I set it to rise again but it collapsed, so I gave it one last knead, discovering that it had turned into a no-stretching mess. Finally I tore it into 3 separate pieces and rolled them into little bread sticks which I said gently caress it to and stuck in the oven without letting proof. They actually came out decent! No weird taste, good variety of holes, etc. I forgot to cut it, so it split funny, but the splits just let me insert some orange marmalade. Yum!
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Dec 7, 2014 07:57
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