Storing flour in the Gulf South


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Storing flour in the Gulf South

JGrey | Sep 17, 2006 10:56 PM

After growing up in the midwest, where bread keeps on the counter for a week and you never refrigerate potatoes or onions, I'm still trying to get used to how quickly things go bad or buggy in a hot, humid environment. It's been 8 years. I'm wondering if anyone has suggestions for containers for flour. I usually have 5-8 different types of flour open at any one time, and I'd prefer not to keep it all in the freezer all the time. I do freeze bags of flour overnight when I first buy them to kill any dormant ickies, but I've had an infestation of moths lately and I'm irritated. Particularly in the cornmeal. I could eke out some space in the fridge if that's the only way. Metal, ceramic, tupperware? Does it need to be airtight? And I'd rather have each bag stored separately, so there's no potential for transfer of bugs. Or should it be taken out of the bag?

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