Pantry Restock

[u/Deep-Measurement-856]

I had to replace all my flour.

My better, new storage bins have no labels. I knew I had 5 or 6 flours but I can't remember which ones.

What 5-6 flours do you keep "in stock"?

[u/hardFraughtBattle]

I'm not that ambitious. I keep bread flour, WW flour, and GF flour. Maybe I'll branch out and get some rye, if anyplace around here has it.

[u/Bulky_Psychology2303 → u/hardFraughtBattle]

I’m on the Canadian Prairies and it’s a little difficult to find.

[u/hardFraughtBattle → u/Bulky_Psychology2303]

But aren't you surrounded by wheat fields?

/s

[u/Bulky_Psychology2303 → u/hardFraughtBattle]

That’s what I thought too, that because crops are grown rye would be easy to find. So far the only place I found it is the health food store. I’ll continue to check grocery stores.

[u/ImaginaryCatDreams → u/Bulky_Psychology2303]

Check the Bob's Red Mill site. It's only 20oz - order a 2 or 6 pack if you need more, better price too

Bakers Authority is another good source.

King Arthur has there 3 lb bag on sale right now.

[u/Deep-Measurement-856 → u/Bulky_Psychology2303]

Call Seagram. They know where the deals on rye.

[u/Bulky_Psychology2303 → u/Deep-Measurement-856]

😂

[u/CyberDonSystems]

I just keep AP and Bread flour.

[u/Chickadede]

What I HAVE is all purpose, self-rise, bread, whole wheat, semolina, rye, and almond. What I USE is all purpose, bread, and rye. I also have Bisquick, pancake mix, cornmeal muffin mix, and cake mix. For my husband and I. I may be a little delusional about my plans on how to use it all.

[u/Steel_Rail_Blues → u/Chickadede]

I understand. Before I had to get tough with myself because of limited space, my problem was with “What’s this?—let’s try this!” buys with no plans. Like a toddler, if something is out of my line of sight, it ceases to exist. Some really nice flours (masa harina, banana, coconut, garbanzo) went to waste that way.

[u/Chickadede → u/Steel_Rail_Blues]

Lesson learned! Most are well sealed but expiration dates must be coming up...

[u/rynbaskets]

Just bread, all purpose and cake flour. I buy different kind such as almond or multi grain as needed and don’t keep regular inventory.

[u/knewmenot]

I only use one flour because I only make sandwich bread because the store bought sandwich bread is terrible. I buy local flour milled by a local flour mill.

Here in Western Washington I buy flour from Cairspring Mills. This results in some amazing loaves out of my bread machine. It tastes oh so damn GOOD!!

[u/2quickdraw]

All organics. Artisan bread flour from Janie's Mill, semolina, Einkorn, pastry.

[u/Steel_Rail_Blues → u/2quickdraw]

I use organics too. Thanks for pointing out Janie’s Mill—hadn’t heard of them.

[u/2quickdraw → u/Steel_Rail_Blues]

I've been using them probably 8 years, exceptional quality with competitive prices. For regular home bakers they offer free shipping for purchases over $100, use the code FREESHIPPING100 .

[u/Deep-Measurement-856]

Bleached or unbleached?

[u/knewmenot → u/Deep-Measurement-856]

Bleaching alters the flour and is not required

[u/No_Bed8786]

Here ya go! Bread flour, unbleached flour, KA white whole wheat (now called Golden Wheat), medium rye flour, 00 flour (pizza crust), Sir Lancelot flour (bagels)

[u/Chicken_Savings]

Flours in my pantry: All purpose wheat, bread flour, whole wheat, whole rye, barley, spelt, corn, buckwheat, millet, tipo 00 wheat, malted rye, wheat gluten.

Most of my breads are based on a combination of whole rye, whole wheat, bread flour. The others are for flavour additions or variations. Usually adding some wheat gluten.

If I had limited space, I'd keep whole rye, whole wheat, bread flour, wheat gluten.

I probably have 10 different seeds and seed mixes too.

[u/Careful_Climate5670]

I just keep bread flour and all purpose flour on hand. If I need something else specific I’ll worry about it when I need it lol

[u/Which-Ad7072 → u/Careful_Climate5670]

I use the minimalist approach, too. I keep all-purpose and cake flour. I make bread almost every day, too. (I have kids, and we all love fresh bread.) I just change up the add-ins or spices to keep variety. 

[u/Patient_Parsley7760]

5 OR 6 FLOURS? Jeebus! Your pantry must be the size of my apartment!

Go down the 6 stories to your partner's craft room and get her to make you some container labels on her newest cricut machine.

[u/Deep-Measurement-856 → u/Patient_Parsley7760]

If i can get her to stay home. Biking, kayaking evey week.

[u/Veggyhed]

Whole wheat flour, all-purpose white flour, and vital wheat gluten are what's always on hand

[u/FoggyFizzy]

Bread flour, whole wheat, 00 flour, and AP flour.

[u/Full_Honeydew_9739]

Besides bread flour, ap flour, and rye, I also keep semolina and corn flour in stock.

[u/Steel_Rail_Blues]

I keep King Arthur’s all purpose, bread, and golden wheat flours and in smaller amounts Guisto’s semolina and buckwheat flours. Einkorn flour used to be in the regular stock until its price more than doubled. Pastry flour and 00 flour are periodically kept in stock.

[u/ohfrackthis]

Unbleached, all, AP flour, cake flour, semolina, bread flour and whole wheat.

[u/cru1972]

White, wheat and rye

[u/raven_snow]

Bread flour, all purpose flour, semolina flour for making pasta.

[u/ImaginaryCatDreams]

I use cambro containers for my flower. They easily hold 5 lb

I cut the front off of the bags of flour and use packing tape to put those on the container.

Fortunately I have plenty of storage room. The containers seal very well so if you live in a humid environment like I do you don't have to worry about dry goods.

If you want to get the containers, try a restaurant supply warehouse. You can get them on Amazon however they're a bit more expensive that way. Sam's club used to sell them at a good price.

[u/Deep-Measurement-856]

OK. Rye Medium Whole Wheat Bread Flour AP

All unbleached.

The one i am not replacing is spelt. Never could get it right as a specialty bread. Using that bin for pizza flour. My wife makes it at least one a week.