Storing Your Flour And production Olive Oil Bread

I store up on a lot of food in the event that we have an crisis or a situation develops where food may not be easily available. As such, I on occasion, purchase food in bulk. A sample of this would be flour. However, flour as every person knows can easily come to be buggy.

When it involves purchasing bulk amounts of flour, I can place it into 5 gallon plastic buckets with lids and store it for a long time. Let's face it with the prices of food continually rising, the 25 pound sacks are honestly less expensive than the smaller ones, any way you honestly don't want to waste money by having it go buggy or bad on you.

Wheat Bread

The popular seal-a-meal machines just do not successfully do the trick. They don't honestly protect your flour and a separate formula is honestly in order.

I have commonly discovered that flour will not go buggy if it isn't already buggy to begin with. Nevertheless, the only way to ensure this is to ice the flour in your freezer. The simplest means of accomplishing this is to place small quantities of flour into jars, bags or one of the wife's Tupperware containers, then ice it for three days. At the end of the three days take off it from the freezer and let it sit for on a counter or table for two weeks. At the end of the two weeks refreeze it again for an additional one three days. Repeat this process one more time.

Freezing the flour will easily kill any of the adult bugs which may be hovering within it any way it does not kill the eggs, therefore you must ice it to kill the adults then take it out of the freezer and let the eggs hatch and then refreeze it again to kill supplementary adults. A repeat of this process ordinarily will ordinarily kill the last of the bugs.

You could also place the flour in jars and dry heat packs the jars. This process would be similar in results to sealing the flour in the #10 cans with using the O2 packets.

I personally purchase my flour in the 25 pound packages and divide it up into one gallon sized Ziplocs. In each Ziploc I place 10 cups of flour. I next place the flour packs into the freezer for a matter of two weeks. This will kill anything that might be waiting in my flour. I take off the packs from the freezer and let them come to room climatic characteristic on the counter. Make sure to cover them with a towel because of its humidity and the resulting condensation could come to be a problem if you do not. After I feel that they are safe from both the adult bugs and eggs I stack them in a 5 gallon plastic pail and place the lid on them.

I make bread with the major part of the flour and most recipes call for about 3 cups of flour per bread. If I make 3 loaves of bread that leaves one cup for dusting, etc. By placing the 10 cups of flour in each gallon bag it becomes the exquisite way to store just what you need for baking.

If you plan to store wheat berries the policy is slightly different. You can safely store it similarly as I have discussed above any way there is also an additional one means of accomplishing the storehouse and that is a 5-gallon pail with a 1/3 cup of dry ice chunk added. Place 3 to 4 inches of wheat in the bottom of the bucket. Next add the chunk of dry ice. Keep in mind that should you place the dry ice directly on the plastic pail you could perhaps crack it. Now fill the rest of the pail with the wheat. Put the lid on the pail loosely and wait half an hour for the Co2 to dissipate. Since the Co2 is heavier then the Oxygen it pushes all the O2 out of the bucket. Then you merely have to put the lid on tightly. Keep an eye on it for an additional one hour. Should the pail begin to bulge at all then just burp it as you would a Tupperware container?

Bugs simply cannot grow in an anaerobic environment. Good luck in storing up your flour. In ending I would like to leave you with an Olive Oil Bread recipe. This is a quick and easy bread which goes exceptionally well with pastas or Italian foods.

1/2 cup of warm water (Approximately 110° F)

2 1/4 teaspoons of dry yeast

1 teaspoon of white sugar

1 teaspoon of salt

4 tablespoons of olive oil

2 1/2 cups of all-purpose flour

Take a large mixing bowl and combine the warm water, the yeast, your teaspoon of sugar, the salt and the olive oil together. Stir in about 2 cups of the flour and create a small ball. Knead in the supplementary ½ cup of flour so that the dough is not sticky but soft. Place your kneaded dough in a greased bowl. Cover the bowl and let it rise until the dough has doubled in size. trek, to punch down dough and then form it into a small ball or into a loaf shape. Place your bread onto a greased cookie tray. Cover the tray and let it rise for 20 minutes.

Preheat your oven to 375° F. Bake your bread for about 35 minutes manufacture sure it gets a golden brown color to it. Should you desire a glazed or shiny sway simply brush an egg white with one tablespoon of water onto the bread while its last 5 minutes of baking.

Copyright @2008 Joseph Parish

Storing Your Flour And production Olive Oil Bread

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