Breadmaking & flour preservation
Submitted: Wednesday, Jun 26, 2002 at 00:00
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allison
Now I know this is probably a silly question, but my family is quite partial to the homemade bread. So for all you cooks out there - whilst we are on our big trip up north - does flour need to be stored in the fridge (naturally a caravan fridge capacity is very limited) or is it fine in the bag? Has anyone taken their breadmakers with them? I would appreciate replies from any of you folk in more humid climates. Many thanks
Reply By: paul - Thursday, Jun 27, 2002 at 00:00
Thursday, Jun 27, 2002 at 00:00
I guarantee you flour does not need to be stored in the fridge. It contains no animal or vegetable fat and can therefore be stored almost indefinitely, at least until weavil eggs inherent in every flour hatch or other bugs get to it. Hate to point out the obvious but this is also why flour in supermarkets is stored in paper bags in the same Isle as canned goods.
Be careful though of humidity and dampness if for example you use or don't use air-con and heating etc. Moisture can turn it only because of the enormous amount of bacteria floating around in the air all the time - so it is not so much the moisture that is the problem but the bacteria that thrives when moist air is connected to an edible product such as flour. But his would be very rare. If in doubt just store it in an air-tight plastic scew top container, so safe.
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Reply By: O Z doc - Tuesday, Jul 02, 2002 at 00:00
Tuesday, Jul 02, 2002 at 00:00
I would probably leave the breadoven behind. My experience has been with a Panasonic brand breadoven, works a treat until it becomes humid and doesnt appreciate air conditioning either. The old
camp oven will be just as good if not better at turning out a loaf. If you're going to store anything in the fridge- put your yeast in there. Seal it in moisture proof container. Yeast will store frozen, but will die with moderate heat.(live yeast = bread, dead yeast = housebricks).
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