I used to store our flour in a canister on the kitchen counter but I prefer counter space which is already limited so at some point, I began storing my flour in the refrigerator. I prefer that although I am not always great about remembering to let it return to room temperature before baking with it which I think might be important for successful recipes.
I much prefer the resealable ziplock type bags of flour for refrigerator storage.
The flour pictured up above is easier for me to store in the refrigerator but unless I happen to catch a great sale, I won’t buy it. I usually buy this store-brand stuff instead:
One day it occurred to me that I could simply pour the stuff up above in the resealable flour bag and avoid messes like this:
I do buy new bags of flour when they go on sale and replace my bags every once in a while. I think any resealable bag would work for this but I have found these Gold Medal bags are very durable and I like that they are already labeled as flour so no guessing on what is in the bag. I also have to use approximately 2 cups out of a new Hy-Vee paper bag of flour before I can pour it into the Gold Medal bag. I’ve poured an entire bag in before and it fills the bag a bit too full and makes it hard to seal.
How or where do you store your flour?