5-Pound Flour: Uses, Storage & Baking Tips

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Okay, baking enthusiasts, get ready to dive into the wonderful world of flour! That trusty five pound bag of flour sitting in your pantry is more versatile than you might think. We’re going to explore everything from using it to whip up incredible sourdough bread – thanks to the magic that King Arthur Baking Company brings to the flour game– to mastering the art of storing it properly, so it stays fresh longer than that time you tried (and failed) to keep bananas from browning. Proper flour storage, often in airtight containers from brands like Tupperware, is absolutely essential. Then get set to get baking, while we learn about baking tips. So, grab that five pound bag of flour and let’s get started.

Flour Power: Understanding the Basics

Let’s talk flour! It’s the foundational ingredient in so much of what we love to bake. Understanding the different types and what they bring to the table (pun intended!) is key to unlocking baking success. So, grab your apron, and let’s dive in!

All-Purpose Flour: The Jack-of-All-Trades

All-purpose flour (AP flour) is a baker’s workhorse! As the name suggests, it’s incredibly versatile. From cookies to cakes to quick breads, it can handle a wide variety of recipes.

Its protein content, typically around 9-11%, strikes a balance between developing enough gluten for structure but not so much that it results in a tough bake.

Think of it as the Goldilocks of flour: not too strong, not too weak, just right!

This mid-range protein level is what gives all-purpose flour its versatility. It creates a moderately tender crumb in cakes and cookies, while still offering enough structure for breads and pastries.

However, due to its balanced nature, it may not be the best choice when aiming for extreme textures, such as the extra chewiness of certain breads or the ultra-softness of some cakes.

Bread Flour: Strength and Chew

When you need a serious chew, bread flour is your go-to! It boasts a higher protein content (around 12-14%) than all-purpose flour.

This extra protein translates to more gluten development, resulting in that desirable, chewy texture in breads like sourdough, baguettes, and pizza dough.

There are also different types of bread flour available, some being bleached and unbleached. The choice is often based on personal preference and the desired color of the final product.

Bleached flour has a slightly softer texture.

Self-Rising Flour: Convenience in a Bag

Short on time or ingredients? Self-rising flour is here to help! It’s essentially all-purpose flour with baking powder and salt already added.

This makes it incredibly convenient for quick breads, biscuits, scones, and some cake recipes where a light and airy texture is desired.

Just remember that you can’t substitute it directly for all-purpose flour in every recipe, as the added leavening will affect the final product.

Always follow the recipe!

Whole Wheat Flour: Nutty and Nutritious

For a boost of flavor and nutrition, reach for whole wheat flour. Made from the entire wheat kernel (bran, germ, and endosperm), it has a distinct nutty flavor and provides more fiber and nutrients than refined flours.

However, the presence of bran can interfere with gluten development, resulting in a denser texture.

That’s why many bakers combine whole wheat flour with all-purpose flour to achieve a balance between flavor, nutrition, and texture.

Experimenting with different ratios is key to finding what works best for your recipe!

Other Flour Types: Expanding Your Baking Horizons

The world of flour doesn’t stop there! Cake flour, with its low protein content, is perfect for creating delicate, tender cakes. Pastry flour offers a balance between tenderness and flakiness, ideal for pie crusts and pastries.

And for those avoiding gluten, there’s a wide range of gluten-free flours available, like almond flour, rice flour, oat flour, and tapioca flour, each with its own unique properties and uses.

Exploring these alternative flours can open up a whole new world of baking possibilities.

Baking Science: Key Concepts for Success

So, you’ve got your flour and you’re ready to bake! But before you dive in, let’s talk about the why behind the how. Understanding the science of baking – specifically how flour behaves – is what separates a good baker from a great baker. It’s the secret sauce to consistent, delicious results every single time.

Gluten: The Backbone of Baking

Gluten. It’s a word that gets tossed around a lot, especially these days. But what is it, really?

Simply put, gluten is a protein formed when glutenin and gliadin (both found in flour) come into contact with water.

Think of it as the structural foundation of many baked goods, giving them their elasticity and chewiness.

Gluten Development: Mixing Matters!

The more you mix or knead dough, the more the gluten develops.

This is why bread dough needs extensive kneading, resulting in a strong, elastic dough that traps gases and creates a light, airy loaf.

On the other hand, overmixing can lead to tough, dense pastries – nobody wants that!

For delicate items like cakes and muffins, a gentler touch is key.

Factors Affecting Gluten

Several factors influence gluten development, including:

• Mixing Time: As mentioned earlier, more mixing equals more gluten.
• Hydration: Water is essential for gluten formation.
• Type of Flour: High-protein flours (like bread flour) naturally form more gluten than low-protein flours (like cake flour).
• Fat: Fat shortens gluten strands, leading to a more tender crumb (hence the term "shortening").
• Sugar: Similar to fat, sugar can also inhibit gluten development.
• Acidity: An acidic environment can weaken gluten strands, resulting in a more tender crumb.
• Salt: Strengthens the gluten strands and controls yeast activity.

The Magic of Hydration

Ever wonder why some recipes call for different amounts of liquid? It all comes down to hydration – the ratio of flour to liquid.

Flour absorbs liquid, and different flours have different absorption rates.

Whole wheat flour, for example, absorbs more liquid than all-purpose flour due to its higher fiber content.

Getting the hydration right is critical for the texture of your baked goods.

Too much liquid and you’ll end up with a soupy mess; too little and your baked goods will be dry and crumbly.

The Oven’s Role: Temperature is Key

Think of your oven as a precision instrument. Baking temperatures aren’t just suggestions – they’re crucial for chemical reactions to occur.

Different baked goods require different temperatures for optimal results.

Cakes typically bake at moderate temperatures (around 350°F/175°C) to allow for even rising and a tender crumb.

Bread, on the other hand, often starts at a higher temperature to create a good crust.

Underbaking can result in a gummy texture, while overbaking can lead to dryness and burning.

Use an oven thermometer to ensure your oven is accurately calibrated.

Baking Time: Patience is a Virtue

Baking time is another critical factor.

It’s not an exact science, as ovens can vary.

Use baking times in recipes as a guideline, not a rigid rule.

How to Check for Doneness

Here are some tips for testing for doneness:

• Cakes: Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
• Bread: The loaf should sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read the appropriate temperature (usually between 200-210°F/93-99°C).
• Cookies: Look for golden brown edges and a set center.

Don’t be afraid to adjust baking times based on your oven and the specific recipe. It’s all about learning to "read" your baked goods!

Baking Techniques: Tips & Tricks for Perfect Results

So, you’ve got your flour and you’re ready to bake! But before you dive in, let’s talk about the why behind the how.

Understanding the science of baking – specifically how flour behaves – is what separates a good baker from a great baker.

It’s the secret sauce to consistent, delicious results every single time. Let’s unlock some of those secrets, shall we?

Mastering the Art of Kneading

Kneading: It’s more than just pushing dough around. It’s about developing gluten, the protein structure that gives bread its elasticity and chew.

Whether you’re a fan of the hands-on approach or prefer the convenience of a stand mixer, understanding the nuances of kneading is key.

Kneading by Hand: Feeling the Dough

There’s something incredibly satisfying about kneading dough by hand.

You get to feel the dough transform under your touch, from a shaggy mass to a smooth, elastic ball.

The key is to use a rhythmic push-turn-fold motion. Don’t be afraid to get a little flour on your hands and the countertop to prevent sticking!

Listen to your dough. It’ll tell you when it’s ready!

Stand Mixer Kneading: Effortless Gluten Development

Stand mixers are a baker’s best friend, especially when it comes to kneading.

They take the elbow grease out of the process, allowing you to focus on other aspects of your recipe.

Use the dough hook attachment and start on low speed, gradually increasing it as the dough comes together. Keep a close eye on the dough, and don’t over-knead!

Signs of Properly Kneaded Dough

How do you know when you’ve kneaded enough?

The dough should be smooth, elastic, and slightly tacky. It should pass the "windowpane test" – you should be able to stretch a small piece of dough thinly enough to see light through it without tearing.

The Magic of Proofing

Proofing is the final rise for yeast dough. It is crucial to allowing the yeast to work its magic, creating those delightful air pockets that give bread its airy texture.

Creating the Ideal Proofing Environment

Temperature is key here.

A warm (but not hot!) environment encourages yeast activity. Think about a slightly warm oven, or a cozy spot on your counter.

Humidity also plays a role, preventing the dough from drying out. Cover your dough with a damp cloth or plastic wrap.

Knowing When Your Dough Is Ready

How do you know when your dough has proofed enough? It should have roughly doubled in size.

Gently poke the dough with your finger. If the indentation slowly springs back, it’s ready to bake! If it springs back immediately, it needs more time.

Leavening Agents: The Rise to Success

Leavening agents are the heroes that make our baked goods rise. Understanding the differences between yeast, baking powder, and baking soda is crucial.

Yeast: The Natural Leavener

Yeast is a living organism that consumes sugar and produces carbon dioxide, creating air pockets in dough.

It’s the soul of bread baking.

Baking Powder: The Double-Acting Wonder

Baking powder is a chemical leavening agent that releases gas in two stages: when mixed with liquid and when heated.

It’s perfect for cakes, cookies, and quick breads.

Baking Soda: The Acid Activator

Baking soda requires an acidic ingredient (like buttermilk, lemon juice, or brown sugar) to activate it and release carbon dioxide.

It’s often used in combination with baking powder.

Measuring Flour: Accuracy is Key!

Let’s be real: baking is chemistry. And in chemistry, accuracy matters!

How you measure flour can dramatically affect your final product.

The Great Weight vs. Volume Debate

Measuring by weight (grams or ounces) is far more accurate than measuring by volume (cups).

A kitchen scale is an investment that will pay off in consistent baking results.

The Scoop and Sweep Method: A Recipe for Disaster?

The scoop and sweep method (scooping flour directly from the bag with a measuring cup and then leveling it off) can pack the flour into the cup, resulting in too much flour in your recipe.

The Proper Way to Measure by Volume (If You Must!)

If you don’t have a kitchen scale (yet!), gently spoon the flour into the measuring cup until it’s slightly overflowing. Then, use a straight-edged utensil (like a knife or the back of a spatula) to level off the excess.

[Baking Techniques: Tips & Tricks for Perfect Results
So, you’ve got your flour and you’re ready to bake! But before you dive in, let’s talk about the why behind the how.
Understanding the science of baking – specifically how flour behaves – is what separates a good baker from a great baker.
It’s the secret sauce to consistent, delicious results eve…]

Essential Baking Tools: Setting Up Your Kitchen

Alright, so you’ve mastered the art of choosing the right flour and you’re armed with some pro-level baking techniques.

Now, let’s talk tools!

Having the right equipment can make all the difference in your baking adventures.

Think of your tools as an extension of your hands – they’re there to help you bring your delicious visions to life.

Let’s dive into the must-haves for any well-equipped baking kitchen.

Measuring Up: Cups, Spoons, and Scales

Accurate measurements are critical in baking.

It’s not just a suggestion, it’s a science!

The Importance of Standardized Sets

Using standardized measuring cups and spoons ensures that you’re getting consistent results every time.

Those cute, decorative measuring spoons might look adorable, but they might not be accurate.

Invest in a good quality, standardized set and stick with it.

Why a Kitchen Scale is Your Best Friend

Seriously, get a kitchen scale.

I can’t stress this enough.

Baking by weight is far more accurate than measuring by volume (cups).

Flour, in particular, can be tricky to measure by volume because its density can vary depending on how it’s packed into the cup.

A scale eliminates this variability, leading to more consistent results.

Types of Scales

You’ll find digital scales are super precise and easy to read.

They often have a “tare” function, which allows you to zero out the weight of your bowl.

This makes it easy to measure ingredients directly into the bowl.

You can also find balance scales, which are analog and rely on weights to measure ingredients.

They’re more traditional and a bit less precise, but they can still be a great option.

Mixing It Up: Choosing the Right Bowls

Mixing bowls are another essential tool.

You’ll want a variety of sizes and materials to suit different baking tasks.

Size Matters

Having a range of sizes is super handy.

Small bowls are perfect for whisking eggs or melting butter, while larger bowls are ideal for mixing doughs or batters.

Material World: Glass, Stainless Steel, or Plastic?

Glass bowls are great because they’re non-reactive, meaning they won’t affect the flavor of your ingredients.

They’re also easy to clean and you can see what’s going on inside.

Stainless steel bowls are durable, lightweight, and also non-reactive.

They’re great for whipping cream or meringue because they can get very cold, which helps stabilize the mixture.

Plastic bowls are the most affordable option, but they can scratch easily and may absorb odors over time.

Make sure to choose BPA-free plastic.

Sheet Pan City: Baking Sheets and Pans Galore

Baking sheets and pans are, of course, where the magic happens.

Let’s take a quick look at the options:

Baking Sheets (Cookie Sheets)

These flat sheets are perfect for baking cookies, biscuits, and other treats.

Look for baking sheets with a rim to prevent cookies from sliding off.

Cake Pans

Cake pans come in all shapes and sizes, from round and square to rectangular.

Choose cake pans made from light-colored metal for even baking.

Loaf Pans

Loaf pans are essential for baking bread, pound cakes, and meatloaf.

Glass loaf pans heat up more slowly than metal pans, so you may need to adjust baking times.

Oven TLC: Maintenance and Calibration

Last but certainly not least, let’s talk about your oven.

Your oven is the heart of your baking operation, so it’s important to keep it in good working order.

Make sure your oven is clean and free of debris.

It’s always a good idea to calibrate your oven to ensure that it’s heating to the correct temperature.

An oven thermometer can help you check the accuracy of your oven.

If your oven is running hot or cold, you may need to adjust the temperature accordingly.

With these essential tools in your arsenal, you’ll be well-equipped to tackle any baking challenge that comes your way!

Flour Storage Solutions: Maintaining Freshness

So, you’ve got your flour and you’re ready to bake! But before you dive in, let’s talk about the why behind the how.

Understanding the science of baking – specifically how flour behaves – is what separates a good baker from a great baker.

It’s the secret sauce to consistent, delicious results…

And it starts with proper storage! After all, even the finest flour is only as good as the conditions it’s kept in.

Think of it like this: Flour is a delicate ingredient.

Like fine wine or aged cheese, it needs the right environment to thrive and maintain its peak flavor and baking potential.

So, let’s dive into the nitty-gritty of keeping your flour fresh, flavorful, and ready for your next baking adventure!

The Airtight Advantage

Seriously, airtight is the name of the game when it comes to flour storage.

Why? Because moisture is the enemy!

Flour absorbs moisture like a sponge, and excess humidity can lead to clumping, mold growth, and a whole host of other problems.

Plus, airtight containers create a barrier against those pesky pantry pests.

Choosing the Right Container

Whether it’s a glass jar with a tight-fitting lid, a sturdy plastic container, or a stainless-steel canister, make sure it seals properly.

I’m talking burp-the-container-to-remove-excess-air levels of airtight!

Think of it like prepping ingredients before getting started in a recipe: it is an investment to future convenience and preparation!

Consider investing in a set of matching containers for a well-organized and aesthetically pleasing pantry.

Food Grade Buckets: Bulk Storage Bliss

Got a serious baking habit? Buying flour in bulk can save you money.

But only if you can store it properly!

This is where food-grade buckets come in handy.

Make sure they are specifically labeled as food-grade to avoid any harmful chemicals leaching into your flour.

They’re stackable, sturdy, and perfect for storing larger quantities of flour safely and securely.

The Cool, Dark, and Dry Trinity

These are the three golden rules of flour storage.

Cool: Heat accelerates the degradation of flour, so aim for a consistent temperature below 70°F (21°C).

Dark: Light can also affect flour quality. A dark pantry is a flour’s happy place!

Dry: As we discussed, moisture is the enemy. Keep your flour away from humidity and water sources.

Perfect Pantry Practices

Your pantry should be your flour’s sanctuary.

Ensure your pantry shelves are clean and dry.

Avoid storing flour near heat sources like the oven or dishwasher.

If your pantry tends to be damp, consider using a dehumidifier to maintain a stable environment.

The Freezer Factor: Extending Flour’s Life

Did you know you can freeze flour?

Especially whole wheat flour, which is more prone to rancidity due to its higher oil content!

Freezing can significantly extend its shelf life.

Simply transfer the flour to an airtight freezer bag or container and pop it in the freezer.

When you’re ready to use it, let it thaw completely at room temperature before measuring.

This prevents condensation from forming, which can lead to clumping.

So there you have it – the secrets to successful flour storage.

By following these tips, you can keep your flour fresh, flavorful, and ready for all your baking adventures!

Happy baking!

Baking with Flour: Recipe Inspiration

So, you’ve got your flour and you’re ready to bake! But before you dive in, let’s talk about how to actually use that flour.

Because knowing the why behind baking is great, but putting that knowledge into practice? That’s where the real magic happens.

Consider this your springboard – a launchpad of delicious ideas to get you experimenting and creating in the kitchen.

Let’s get baking!

Bread: The Staff of Life (and Deliciousness)

Ah, bread. Is there anything more comforting?

It’s a fundamental food, but also a canvas for endless creativity.

From simple sandwich loaves to complex, tangy sourdoughs, flour is the star of the show.

Sourdough is where that wild fermentation comes into play – that tangy, chewy delight that takes time and care.

Sandwich bread is a classic, perfect for everyday lunches and toast. It’s all about finding the right balance of softness and structure.

And artisan loaves? Well, that’s where you can really let your inner baker shine.

Think crusty boules, fragrant rosemary loaves, or even a beautiful braided challah.

Cakes: Sweet Celebrations

Cakes – they’re the centerpiece of celebrations, the perfect treat after a long day, and proof that flour can be incredibly versatile.

You have your rich, decadent chocolate cakes, practically mandatory for birthdays, milestones or well, Tuesdays…

There’s the always-reliable vanilla cake, a blank canvas for frosting and fillings. It’s all about nailing that perfect, moist crumb.

And then, of course, there are layer cakes. These require a bit more effort, but the payoff – a towering masterpiece of flavor and texture – is always worth it.

Consider a classic Victoria sponge or a show-stopping red velvet cake.

Cookies: Bites of Happiness

Cookies: small, but mighty in their ability to bring joy.

Whether you’re a fan of chewy, gooey chocolate chip cookies, perfectly crisp sugar cookies, or hearty oatmeal cookies, flour is essential.

Cookie baking is great because you can dial the recipe up or down as you see fit!

Experiment with different flours, add-ins, and baking times to find your perfect cookie recipe.

Pancakes & Waffles: Breakfast Bliss

Pancakes and waffles: the weekend heroes.

Quick, easy, and endlessly customizable, they are the perfect way to start the day.

Buttermilk pancakes are fluffy and tangy, while Belgian waffles are thick and crispy.

Don’t be afraid to get creative with your toppings!

Fresh fruit, whipped cream, chocolate sauce, maple syrup – the possibilities are endless.

This goes for toppings for pancakes too!

Thickening Agent: Flour as a Sauce Master

Flour isn’t just for sweet treats and bread. It’s also an incredible thickening agent for sauces and gravies.

The key is to create a smooth roux (a mixture of flour and fat) or slurry (a mixture of flour and cold water) to prevent lumps.

Add the flour mixture slowly to the hot liquid, whisking constantly until the sauce reaches the desired consistency.

No one wants lumpy gravy!

Remember that a little flour goes a long way! It’s always easier to add more versus try to take it away if you added too much.

The Baking Community: Celebrating Flour Enthusiasts

Baking with Flour: Recipe Inspiration

So, you’ve got your flour and you’re ready to bake! But before you dive in, let’s talk about how to actually use that flour.

Because knowing the why behind baking is great, but putting that knowledge into practice? That’s where the real magic happens.

Consider this your springboard – a launchpad of delicious ideas and a tribute to the amazing folks who keep the baking world rising.

A Bow to the Bakers: From Flour Dust to Golden Crust

Let’s face it: without bakers, there is no baking.

Whether they’re seasoned professionals crafting delicate pastries in Michelin-starred restaurants, or passionate home bakers filling their kitchens with the warm aroma of freshly baked bread, bakers are the heart and soul of this community.

They’re the ones who transform humble ingredients into edible masterpieces.

The Pros: Masters of their Craft

We’re talking about the dedicated pastry chefs, bread artisans, and cake decorators who pour their heart and soul (and countless hours) into perfecting their techniques.

They’re constantly pushing the boundaries of what’s possible, experimenting with new flavors and textures, and inspiring us all with their incredible skills.

Their work is a testament to the power of dedication and the beauty of precision.

The Home Bakers: Spreading the Love, One Batch at a Time

And then there are the home bakers! The everyday heroes who bake for the love of it.

For the joy of sharing a delicious treat with family and friends.

They’re the ones who create cherished memories, one batch of cookies or loaf of bread at a time.

These passionate individuals infuse their kitchens and communities with warmth, care, and homemade goodness.

We see you!

Ode to Recipe Developers: The Architects of Deliciousness

But where would bakers be without recipes?

That’s where recipe developers come in.

These culinary masterminds are the unsung heroes of the baking world.

They are the architects of deliciousness.

They tirelessly experiment, tweak, and refine their creations.

Ensuring that every recipe is both foolproof and flavorful.

They take the guesswork out of baking, providing clear instructions and expert tips that empower bakers of all skill levels to achieve success.

More than Just Instructions

Great recipe developers do more than just list ingredients and steps.

They understand the science behind baking.

They explain why certain techniques work and offer troubleshooting advice for common baking mishaps.

They anticipate potential problems.

And they provide solutions that empower bakers to learn and grow.

Giving Credit Where Credit is Due

So, next time you’re baking a particularly amazing recipe, take a moment to think about the person who created it.

Follow them.

Engage with them.

A simple "thank you" can go a long way in acknowledging their hard work and dedication.

After all, baking is a community effort.

And we’re all in this together.

Troubleshooting Flour: Addressing Common Issues

[The Baking Community: Celebrating Flour Enthusiasts
Baking with Flour: Recipe Inspiration

So, you’ve got your flour and you’re ready to bake! But before you dive in, let’s talk about how to actually use that flour.
Because knowing the why behind baking is great, but putting that knowledge into practice? That’s where the real magic happens.
Consider…]

Flour, that seemingly simple powder, can sometimes throw us curveballs.

From sneaky pantry pests to the dreaded rancidity, knowing how to spot and solve flour-related issues is key to baking success.

Let’s dive into some common problems and how to tackle them head-on!

Rancidity: When Good Flour Goes Bad

Rancidity is essentially the spoilage of fats within the flour.

Whole wheat flour, with its higher fat content, is especially prone to this.

How to Identify Rancid Flour

The easiest way? Use your senses!

Rancid flour will have a noticeably off smell—often described as oily, sour, or even like old paint.

Taste a tiny bit (raw flour isn’t great, but a tiny taste won’t hurt).

If it tastes bitter or unpleasant, it’s likely rancid.

Preventing Rancidity

Proper storage is your best defense!

Store flour in airtight containers in a cool, dark, and dry place.

For whole wheat flour, consider storing it in the freezer to extend its shelf life.

Don’t let it linger too long in the pantry – use it up!

Pantry Pests: Uninvited Guests in Your Flour

Ugh, pantry pests! Nobody wants to find these little critters in their flour.

The usual suspects are flour beetles and weevils.

They can sneak into even seemingly sealed containers.

Identifying Pantry Pests

Spotting them is usually the first clue.

Look for small, brown beetles or tiny, dark weevils in your flour or pantry.

You might also see larvae (small, worm-like creatures) or their casings.

A musty odor can also indicate an infestation.

Dealing with Infestations

First, discard the infested flour immediately. Seriously, don’t try to salvage it.

Next, thoroughly clean your pantry.

Wipe down shelves with hot, soapy water.

Pay attention to cracks and crevices where pests might hide.

Consider using pantry-safe insecticides if the infestation is severe, but always follow the instructions carefully.

Prevention is Key

Store flour and other dry goods in airtight containers.

This prevents pests from getting in.

Regularly clean out your pantry to remove any potential food sources.

Bay leaves are a great natural repellant.

Consider putting a few in your pantry.

Expiration Dates: What Do They Really Mean?

Flour packages usually have a "best by" or "use by" date.

These dates indicate the manufacturer’s estimate of when the flour will be at its peak quality.

Flour After the Expiration Date?

Flour doesn’t magically become unsafe to eat the day after the expiration date.

However, its quality may decline.

It might lose some of its flavor or leavening power.

How to Assess Flour Quality

Before using flour past its expiration date, give it a sniff and a look.

Check for any signs of rancidity or pests.

If it smells and looks okay, it’s probably safe to use.

Just be aware that your baked goods might not turn out quite as perfectly as they would with fresher flour.

By knowing how to identify and prevent these common flour problems, you’ll be well on your way to baking success.

Happy baking!

So, whether you’re stocking up for a busy baking season or just love the convenience, that five-pound bag of flour is a baker’s best friend. Armed with these tips for using, storing, and baking, you’re well on your way to creating delicious treats for yourself, your family, and your friends! Now go preheat that oven!