Storing Baking Mixes
Can anyone explain why all the instructions say to store plain flour instead of self-rising? I want to store baking mixes and self-rising flour and self-rising cornmeal instead of plain. Is there a really strong reason for storing the flour and meal separate from the baking soda and powder, etc.? Storing the whole grain is not an option for me for a number of reasons.
So, I am trying to work out a plan to portion my goods into daily or weekly amounts in buckets in such a way that I can remove a day’s worth at a time and not have to open large quantities.
Any helpful ideas will be greatly appreciated.
I'm not sure where you found instructions that say you should store plain flour instead of self-rising, but I see no problem with it.
Self-rising flour is just flour with baking powder included. There are many retail outlets that sell mixes already packaged for long term storage - and they obviously include baking powder - like Honeyville Food Products. They are usually in #10 cans, but you can buy in bulk an re-package your own into smaller packages. The key is to sufficiently remove the oxygen and moisture. A vacuum food sealer would do this nicely.
Here's another reader who is packaging foods the way that you describe: Storing Multiple Foods in the Same Bucket.