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Old 09-27-2005, 10:21 AM   #11
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I keep mine in a canister on the counter, and it does just fine for me. But we don't have a problem with wheat bugs here.
It was a different story when I lived down in southeastern Louisiana.
One morning, my then husband announced as he walked out the door to go to work that he needed two pies for a coach's banquet that night. When I got into my flour, I discovered it was full of wheat bugs. I had no car or telephone, and I was pretty aggravated with my husband anyway, so I went ahead and used the buggy flour to make two apple pies.
When my husband got home from the banquet that night, he was ecstatic about how well my pies went over. There was not one bite left, and everyone commented about the delicious "nutty taste" of the piecrust.
He never knew.
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Old 09-27-2005, 10:22 AM   #12
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In the original packaging which is in a plastic bag.
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Old 09-27-2005, 10:55 AM   #13
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Quote:
Originally Posted by GB
I used to store mine in large zip lock bags too, but found them messy and not easy to work with. I got some airtight metal containers from Williams Sonoma or Crate and Barrel I think and those have worked out well. Bugs can't get in and they are easy to use. I keep a measuring cup in the flour container so anytime I need flour I just need to open it and scoop some out.
exactly like gb. only my containers are airtight rubbermaid plastic containers. i also have my sugar in one and brown sugar. i leave the brown sugar in the bag it comes in and i put the bag into the container.
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Old 09-27-2005, 01:10 PM   #14
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Quote:
Originally Posted by urmaniac13
We store all our flours, grains and sugars in matching glass jars... they look nice as well as functional... (see the pic below... those things at the bottom half, with blue top...)

WOW! That is impressive!
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Old 09-27-2005, 05:44 PM   #15
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Tupperware here.
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Old 09-27-2005, 07:09 PM   #16
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I use square polycarbonate plastic storage containers made by Cambro that I picked up from a local restaurant supply store. They are clear, stain resistent (in case I need to press them into service for something else like tomato sauces), stackable, relatively inexpensive, and hold 1/3 more than a round container of the same physical demensions.

In my little kitchen function is more important than "pretty" (I have NO counter space for cannisters). I used to use gallon sized ziplock bags - but they were always a messy proposition. With the Cambro containers - I just open the lid - scoop and measure - and no mess.
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Old 09-28-2005, 12:01 AM   #17
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rubbermaid screw top plastic containers
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Old 09-28-2005, 08:20 AM   #18
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I use canisters for flour and sugar.
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Old 09-28-2005, 08:44 AM   #19
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Quote:
Originally Posted by Constance
I keep mine in a canister on the counter, and it does just fine for me. But we don't have a problem with wheat bugs here.
It was a different story when I lived down in southeastern Louisiana.
One morning, my then husband announced as he walked out the door to go to work that he needed two pies for a coach's banquet that night. When I got into my flour, I discovered it was full of wheat bugs. I had no car or telephone, and I was pretty aggravated with my husband anyway, so I went ahead and used the buggy flour to make two apple pies.
When my husband got home from the banquet that night, he was ecstatic about how well my pies went over. There was not one bite left, and everyone commented about the delicious "nutty taste" of the piecrust.
He never knew.
CONSTANCE,
This too good not to remember. I bet it was better than chocolate covered grasshopper.

I have opened a new bag of flour to find it full of beetles. The problem was, I didn't know how long it had been since I bought it and I just tossed it. Bay leaves will keep the critter away, from outside and within. I have never noticed any change in the flavor but my buds are jaded. I live in the south too.
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Old 09-28-2005, 08:49 AM   #20
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I have never had a problem with bugs in my flour (counting my lucky stars), but I also keep a bay leaf in my flour container. I have never noticed a bay leaf taste except for once. My beautiful wife decided to make a banana bread (Audeo's recipe) and did not realize I kept a bay leaf in the container. My grandparents just happened to be visiting and came over. DW was at work (I was working from home) so I was in charge of hosting them. I offered some banana bread. I cut 4 slices and passed them around. We all spit it out at the same time. There was bay leaf mixed throughout the whole loaf
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