Why is there no flour?

I normally buy yeast in half-kilo, vacuum-packed bricks, and store it in the freezer. If kept frozen, it can remain active _years_ past the use by date.

I normally buy yeast in half-kilo, vacuum-packed bricks, and store it in the freezer. If kept frozen, it can remain active _years_ past the use by date.

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Where do you buy that? I have use dried yeast for a long time.

Thanks for the feedback.

Cheers, T i m

Costco, generally. But the last batch, I found on Amazon - Fermipan, I believe it was.

Costco, generally. But the last batch, I found on Amazon - Fermipan, I believe it was.

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Thanks:)

I think it was an old bag of flour at the back of a cupboard that was the seat of a flour mite infestation we had a while back. [1]

It was one of those things that daughter bought in to bake something she fancied but the remainder was never used.

I think I read that flour often contains flour mites (and why some people freeze there's before storing) so do you do that so it could be kept in store for a while?

Cheers, T i m

Alison's sells a nice sealed tin that we've kept in the fridge, but I was having trouble with that, so SWMBO uses it for cakes now (I think, errm, must check). Meanwhile I just buy those little boxes with eight or so sealed sachets in them. Each sachet has enough yeast for about three loaves, so we normally keep a couple of the boxes.

Certainly Tesco, Sainsbury, and Morrisons normally stock identical looking boxes with identical looking sachets.

On 5/22/2020 10:34 AM, T i m wrote: .

I store whole grain flours in the freezer, as the oil in them can go rancid otherwise. The various white flours are kept in large (up to 4 litre) Kilner-type jars, to keep out moisture, mice and bugs. Also, yes, flour can contain bug eggs, and if they hatch out in one jar, they won't infest anything else.

As are bred makers.

Jonathan

you may desire your bread is made with yeast,

but you don't specifically *need* it

tim

Cornflour (aka maize starch, or corn starch in the US) isn't really flour as in ground down grains. It's the starch extracted from the maize grains. It doesn't have enough 'body' for baking. It's used for thickening gravy or making blancmange or custard. (Custard powder is just flavoured maize starch.)

You can use normal plain (wheat) flour to thicken a stew, but it's better to mix it with the meat and onion before adding the stock, as it tends to go lumpy otherwise.

The traditional way, other than stock rotation, to prevent flour mites is to pop a Bay Leaf in with the flour.

Aberdeen?

Even potato flour (as in potato starch) was in short supply for a while. I prefer it for thickening purposes over cornflour.

Cornflour can be added to mixes for things like shortbread and viennese whorls - up to about one quarter by weight. Changes the texture a bit - arguably for the better.

There's one in Aberdeen, one in Edinburgh, and one in Glasgow. But I bought 2, half kilo bricks last time I was in the US. It keeps well in the freezer.

Last lot I bought was in 30 gram foil wrapped lumps - from Morrisons.

When defrosted it goes a bit like very soft putty.

you have a cosco up there ? ...

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No, but I regularly use Amazon:)

Aberdeen?

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Moray!

There's one in Aberdeen, one in Edinburgh, and one in Glasgow. But I bought 2, half kilo bricks last time I was in the US. It keeps well in the freezer.

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I didn't know that:) Thanks:)