Yes! And may I ask what you use to dust your flour? I am using one of those dollar store powdered sugar containers, but still looking for something that feels right. I have 5 gallon buckets of flour tucked away, and a pretty jar from canned peaches that keeps 6 cups on my counter, labeled with sharpie covered with clear nail polish (new tightwad delight- labeling pretty jam jars for these special purposes).
For a long time I kept some flour in one of those glass peanut-butter jars. Not long ago I bought a 2-pack of tea balls (the kind you squeeze, you know?) from Marshalls and then realized I could use one of them to dust loaves before scoring.
So I got a quart wide-mouth mason jar because the tea ball fits in there. However, this is not the perfect solution. It fits IF there isn’t much flour in the jar haha… I might go back to the pb jar and just keep the tea ball separate somehow.
Oh, and this is only one level of flour storage. The pantry has the 5 gallon bucket (25 lbs of flour). Then my “baking drawer” has two containers each holding about 10 lbs (bread and AP, respectively). Those get filled from the big buckets. But even those are not handy for the 2 tablespoons needed to dust the surface for rolling out or for thickening a sauce. Hence, the pb jar.
Thank you!! Yes - we have five gallons of AP, bread, and one of all my various sugars. And the powdered sugar container makes the flour come out in globs. Maybe a little strainer for sifting in my 6 cup? But the activation energy of opening the screw cap sometimes means that I just don’t thicken the sauce if my hands are messy! Something wide like a Bonne Maman jar? So glad I’m not the only one who puzzles over these things!
I suggest a good flat whisk. Like a whisk but one-dimensional to get into the edges of the pan/pot. If you have spoons handy, you can just get the flour out of the jar (also handy) and whisk as you're adding to the sauce. No lumps!
Yes! And may I ask what you use to dust your flour? I am using one of those dollar store powdered sugar containers, but still looking for something that feels right. I have 5 gallon buckets of flour tucked away, and a pretty jar from canned peaches that keeps 6 cups on my counter, labeled with sharpie covered with clear nail polish (new tightwad delight- labeling pretty jam jars for these special purposes).
For a long time I kept some flour in one of those glass peanut-butter jars. Not long ago I bought a 2-pack of tea balls (the kind you squeeze, you know?) from Marshalls and then realized I could use one of them to dust loaves before scoring.
So I got a quart wide-mouth mason jar because the tea ball fits in there. However, this is not the perfect solution. It fits IF there isn’t much flour in the jar haha… I might go back to the pb jar and just keep the tea ball separate somehow.
HOUSEWIVES ALWAYS THINKING 🤣
Oh, and this is only one level of flour storage. The pantry has the 5 gallon bucket (25 lbs of flour). Then my “baking drawer” has two containers each holding about 10 lbs (bread and AP, respectively). Those get filled from the big buckets. But even those are not handy for the 2 tablespoons needed to dust the surface for rolling out or for thickening a sauce. Hence, the pb jar.
Thank you!! Yes - we have five gallons of AP, bread, and one of all my various sugars. And the powdered sugar container makes the flour come out in globs. Maybe a little strainer for sifting in my 6 cup? But the activation energy of opening the screw cap sometimes means that I just don’t thicken the sauce if my hands are messy! Something wide like a Bonne Maman jar? So glad I’m not the only one who puzzles over these things!
I suggest a good flat whisk. Like a whisk but one-dimensional to get into the edges of the pan/pot. If you have spoons handy, you can just get the flour out of the jar (also handy) and whisk as you're adding to the sauce. No lumps!
Thank you!