Today's was a smaller find, but I love it already. Two canisters, one
for flour, the other I'm using for rye flour. Both have slight vacuum
sealing lids. Press the releases in the center and a finger on the
inside surface flexes the lid inward and pulls the edge in. Put it in
the canister and release, and the pulling back lid surface pulls a
gentle vacuum.

$1.50 for both. I prefer an air tight seal for storing my flour, and
this fills the bill beautifully.

jt

"jt august" > wrote in message
...
> Today's was a smaller find, but I love it already. Two canisters, one
> for flour, the other I'm using for rye flour. Both have slight vacuum
> sealing lids. Press the releases in the center and a finger on the
> inside surface flexes the lid inward and pulls the edge in. Put it in
> the canister and release, and the pulling back lid surface pulls a
> gentle vacuum.
>
> $1.50 for both. I prefer an air tight seal for storing my flour, and
> this fills the bill beautifully.
>
> jt

Unloading and searching for a 10# all purpose flour container this morning,
I thought of you and your 'new' containers. Don't keep your rye out too
long, although I've found it doesn't go-off as soon as regular wheat flour.
I've never figured out that one.

I store my flour in containers, as well as keeping a 'bug trap' nearby as I
keep flour and grains in anywhere from 10# containers to 6 gal. bucket
containers.

I tend to over-buy flour and am now working my way through some buckets of
high-gluten flour, durum flour and semolina flour. Hopefully this winter I
will get through them, which will help to keep the house warm.

Beans are not as big a problem as I store them in 1/2 gallon mason jars.

This storage will continue as long as DH refuses to buy a 4x4 to get us up
and down the hill in the snow, and heating costs remains so high -- which
may mean forever.

Dee Dee

In article >,
"Dee Randall" > wrote:

> Don't keep your rye out too
> long, although I've found it doesn't go-off as soon as regular wheat flour.
> I've never figured out that one.

That is due to the fact that rye and wheat are two different plants.
It's like the shelf life of carrots versus asparagus. Different plants
have different longevities.

jt

"jt august" > wrote in message
...
> In article >,
> "Dee Randall" > wrote:
>
>> Don't keep your rye out too
>> long, although I've found it doesn't go-off as soon as regular wheat
>> flour.
>> I've never figured out that one.
>
> That is due to the fact that rye and wheat are two different plants.
> It's like the shelf life of carrots versus asparagus. Different plants
> have different longevities.
>
> jt


Hey, I should've known (remembered) that. Thanks.

Anyway, I always prefer rye to whole-wheat. (No, I don't like
whole-wheat-white.)

Dee Dee

In article >,
"Dee Randall" > wrote:

> Anyway, I always prefer rye to whole-wheat. (No, I don't like
> whole-wheat-white.)

Oh, now you're getting into different flavors, styles and varieties of
bread, and for me, there is so much to be said for each bread in its own
right. Even basic white sandwich bread has it certain worths.

Give me a slice of sandwich bread very soft with a hint of yeastiness
still in the bag, and that makes some incredible toast. My favorite for
sandwiches in general is Aldi's Oat Bran Bread. Wonderful flavor. I
have some 23 different bread machine recipes I can't get enough of. The
Garlic-Onion, Cottage-Dill, Deep Italian Herb or a traditional Herb
Bread, New York Black Rye, Poppy Cinnamon, the list goes on. My Father
makes the Julia Childs French Bread, and that is so incredible. He has
aluminium twin loaf french bread loaf pans, and he has an old bread pan
he set in the oven with a brick in it and pours the water in the pan to
give the oven a specific humidity. I have four different pizza dough
recipes I make. Then there is the rolled buttermilk biscuits, fresh and
hot with butter and jelly (or jam) or under fresh sausage gravy.

Of course, while I do have the bread machines (four of them, just to
**** of shag for brains again), I also have the KA stands with their
dough hooks, but then some breads require that hand mix/knead to make
them work, so a flour dusted table of counter top is also
ever-so-wonderful.

And that brings me back to the thread title, as so many of my cooking
toys have come from garage and yard sales.

jt

Garage sales are sometimes good and sometimes bad. I've bought an oven in a garage sale after few days it's not working!!! Yes it's cheap but it's became un-useful. Start that day I promise to my self to never buy in a garage sale again, I'd rather shop in a sale store.