All this bread requires a lot of flour and a lot of flour means finding somewhere to store it properly. Every time I found a new flour like dark rye or a high gluten bread flour I brought it home to my collection. As my flour collection grew I realized that I didn't have anywhere to keep it.
Here's a before shot of how I was keeping my flour (try not to be jealous of its simple charm and majesty)
Flour, especially whole wheat flour, needs to be stored properly to ensure freshness and extend its life. This method was obviously only good short term so I began hunting for the right kind of containers.
Then I picked up a cheap billy bookcase from Ikea to use as a flour pantry.
Labeling the flour is important because most of it looks exactly the same. I downloaded a PDF image and then typed out the flour types and printed them on cardstock then attached them to the containers with double sided tape
Bread add-ins like cornmeal and ground flax got put in airtight jars and labeled as well.
Along with the different flours I also store my two scales there. A digital scale for weighing flour and other ingredients for bread baking, and an old fashioned scale that's useful for produce.
And now for the after shot:
Much better! The area went from frustrating to a very organized and functional baking station. The total cost was around fifty dollars for the bookcase (although you can almost always find them on craigslist or kijiji for cheaper) and then $7 - $12 dollars each for the containers. I find it much easier to assess what ingredients I have at a glance with this system and I also make better use of the different kinds of flour instead of just forgetting that I bought them.
So all in all it leads to more baking which is always a good thing.Pin It