Instead of actually baking bread, the Old Baguette has spent hours researching the proper storage of flour. While she is aware that creepy, crawly, flying bugs are an excellent source of protein, she does not want these creatures in her bread. One keeps them out by storing flour properly. Experts seem to agree that "properly" means leaving the flour in the bag it was in when you bought it. So far, so good. Then, the bag, whether opened or unopened, should be put in an air tight, moisture proof container. Now, the Old Baguette can tell whether a bag is opened or unopened. Almost any nincompoop can. So wherein lies the problem? Containers are either air tight or moisture proof; they aren't both.
The flour milling companies go on and on about the proper storage of their products. Ad nauseum. On Monday, I will contact customer service reps until I get answers.
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