Food Storage: The Actual Shelf-Life of White Flour

[@TheProvidentPrepper]

In this video, we bake bread out of flour that is 28 years old, 19 years old, and fresh white flour. The bread mixer that I use is a Bosch Universal Mixer and I seriously LOVE it! You can find it here shrsl.com/4lluv. I'm not a fan of the blender attachment but the food processor attachment works great. Learn more about this experiment at TheProvidentPrepper.org. Food Storage: The Actual Shelf-Life of White Flour theprovidentprepper.org/food-storage-the-actual-shelf-life-of-white-flour/ You may also be interested in these articles: Selecting the Right Grain Mill for Emergencies and Everyday Use theprovidentprepper.org/selecting-the-right-grain-mill-for-emergencies-and-everyday-use/ Food Storage: How to Store Wheat So It Is Still Delicious 31 Years Later theprovidentprepper.org/food-storage-how-to-store-wheat-so-it-is-still-delicious-31-years-later/ Food Storage: What is the Actual Shelf Life of Granulated or White Sugar theprovidentprepper.org/food-storage-what-is-the-actual-shelf-life-of-granulated-or-white-sugar/ Food Storage Experiment - Are 29-Year-Old White Beans Edible theprovidentprepper.org/food-storage-experiment-are-29-year-old-white-beans-edible/ Packaging Dry Foods in Glass Jars for Long Term Food Storage theprovidentprepper.org/packaging-dry-foods-in-glass-jars-for-long-term-food-storage/ How to Package Dry Foods in Mylar Bags for Long Term Storage theprovidentprepper.org/how-to-package-dry-foods-in-mylar-bags-for-long-term-storage/ Salt: Why It Is Essential and How to Store It Right theprovidentprepper.org/salt-why-it-is-essential-and-how-to-store-it-right/ Thanks for being part of the solution! Follow us! *Instagram - theprovidentprepper instagram.com/theprovidentprepper/ *Facebook - The Provident Prepper: Building Your Family Ark facebook.com/ProvidentPrepper *Pinterest - The Provident Prepper www.pinterest.com/TheProvidentPrepper/

[@countinmecrow2252]

Love your show. Caution to viewers: When you find a product with mold after opening, gently escort it outside and don't stir it into the air. The mold spores easily go airborne, and it will really stink to cross contaminate your 'clean' flour with spores from the vintage mold that would love to find a new home.... or pollute your work area.

[@stevemueller261]

TO ALL CONTENT MAKERS Please use actual DATES not words like Yesterday, Lastyear, ect. not 1994, 2003, and yesterday. They should use, 1994,2003,&2022 THANK YOU!!!

[@Thought_Doctor]

No expert but a BS in microbiology. Mold spores are prolific in the air, wouldn't stress about a couple old colonies of pennicilium. That first old can had some moisture in it.

[@JustanotherMainer]

So I already commented that this was a great video, but I wanted to add another regarding some KA AP flour from 4/2011 that I just used from my freezer. It was still in original packaging and I sealed it in a freezer bag (most of the air removed). Used it yesterday. I got same smell, texture, and baking texture as a new bag of flour. Was excited with the results.

[@lynnesimmons3112]

I’m sure the older flour doesn’t preform the same, but I’m also sure that if it was all you had, everyone would be very happy with it.

[@ravenlaughs9757]

The old flour could be used to make play dough or Christmas ornaments great for the grandkids to paint for a tree even if for outside tree. A wreath made of dough for the a back or side door. Can be used for modeling clay. Works for making a glue and paper mache.

[@villiehaizlip7626]

I have used "old" flour by watering down my buggy pepper plants and sprinkling with a screen all over the plants to kill bugs. At least it's natural.

[@mrs.bissonnette7498]

Just #NOT the moldy one.

[@matthewhickey942]

Your family is absolutely blessed. I love seeing good people.

[@TheProvidentPrepper]

Ohhh ... thanks. You are so kind! We are very blessed.

[@ilovecharleston]

Anything can happen, so checking smell and structure of foods should take place every time we open any food, from home preserved methods and commercially packaged. Thanks for the time and effort you've gone to so we can see what can happen.

[@countryfrau8328]

Yes, just today I dumped out a pint jar of canned turnips that I canned back in 2013. I was like "Do I really need to even eat this very strong smelling brown things at this point?" Gotta do a better job of working through things.

[@twinkleblink3073]

I wash all the pre-washed salads because of listeria/salmonella/ecoli recalls. I still buy the pre-wash/prepackaged because of the convenience (cut up) and that I don't have to buy so many veggies that won't stay fresh ( good for single people). I have a salad spinner to re-wash and keep remaining veg in the spinner (also acts as a crisper) in the frig. EASY.

[@tulipsmoran5197]

@@TheProvidentPrepper I can chicken legs/backs/wings for my dogs' food supplement. I prepare and can just as I would for my consumption. The other day I opened a year old jar, mixed it with white rice for them and the smell was just a little off, it wasn't "bad" smelling. I ended up dumping it and tossing away. I reasoned there's no reason to feed spoiled food even to my companions, getting severe digestive distress and end up with a massive vet bill for the effort. A jar worth a dollar isn't worth it. So yes, I check all preserved foods.

[@phillipvied3434]

I would of thrown that 1 away to. But remember flour was different back then. You have to sift it for lumps

[@playinatlife5778]

Very cool experiment with valuable information! I don't go through much flour, so I have always stored mine in the refrigerator. Now that I've expanded my flour supply, I froze the flour for a week to kill any eggs, let it sit at room temp for a week, to dissipate any moisture, then sealed it in mylar bags with O2 absorbers. Glad to know it will be good for many years. Thanks for your time making this video!

[@virtuousdesignsbyyessi1717]

@@TheProvidentPrepper should one keep the bag the flour comes in and put it all together in the Mylar bag with the o2?

[@willeenthiart5401]

For how long can you keep it in the fridge?

[@playinatlife5778]

@@virtuousdesignsbyyessi1717 I don't think it makes a difference either way. It depends on what size bag I buy....25# bags are portioned out and smaller bag are just placed in mylar.

[@playinatlife5778]

@@willeenthiart5401 Several years without a problem. Put it in an air tight container so it doesn't absorb refrigerator odors.

[@jaytowne8016]

If you prep and deep store continuously, then when a lot of flour hits a set age , say 20 years, bake it into hard tack and seal it up...it could be used later as part of " iron rations" for specific uses and needs. Hard tack has been known to keep for very long periods.

[@nude_cat_ellie7417]

What is hard tack?

[@ryanhietpas218]

@@nude_cat_ellie7417 Flour, water, a touch of salt if you have it. Bake until dry, let cool, bake again

[@annwithaplan9766]

@@nude_cat_ellie7417 - It is a simple biscuit or cracker.

[@ravenlaughs9757]

For sure can be used for making play dough😊 I wouldn't throw it out

[@renalarue6988]

@@nude_cat_ellie7417 it was a very common food in the old west days. Pioneers and cowboys often had it carried it with them because it lasts a very long time. Because of how hard it is, it was often dipped in their coffee. It’s a great prep for long term storage.

[@perjesman]

I came here in with a question... ...And now I have 28 (years of) answers!! Thank you for the video. And greets from Brazil.

[@andreamortimer2610]

Something to keep in mind when you make a one-to-one comparison with flour of different brands and from different years (let alone types of flour) the flour itself and the end product will likely be of different quality because the quality of the flour depends on where the grain was grown, the growing conditions (i.e. moisture and sun exposure) it experienced plus how it was processed (for what purpose.) The flour you purchased was bread flour and the cans only stated "white" flour. Nonetheless, I highly appreciate how you examined the quality of the canned flour! I'm with your hubby: might not be as crazy about the taste but if it was all I had ...

[@texassews535]

You know, it’s true about the brands of flour tasting different. I really only like King Arthur if I am to buy flour at the store. My flour snobbery will have to end in TEOTWAWKI, or some long event. We will all be blessed with our food storage, and be happy we can eat.

[@pstoneking3418]

I agree comparing flour from bag vs storage can is not a good comparison.

[@annettegruber4844]

You compared Bread Flour to AP flour. They are not the same thing.

[@Ms.Byrd68]

Agree you have to compare 'Apples to apples'! But also, to me, the bottom line is don't store White flour any longer than recommended. It needs to stay apart of your _Working Pantry_ that is rotated and perhaps not so much as an item in the _'Long term'_ pantry.

[@lauraingeorgia5052]

Excellent video! I was honestly surprised that the 94 bread cooked at all, and that the 03 bread was good! 😊 Pretty awesome 👍

[@KeepLookingUP115]

Great Video on comparing the age of white flour. Thank you so much. My favorite bread I bake for our family is half whole wheat and half white. It turns out beautifully. I also store my flour in Half gallon Ball Jars for long term use. I like the glass jars because there would be no "off" taste as it is vacuumed sealed and an added oxygen absorber. :)

[@debbabbit9283]

How do you vacuum seal it?

[@larrybair2029]

I do the same

[@virtuousdesignsbyyessi1717]

@@debbabbit9283 with a foodsaver machine

[@kareneckels4453]

I have been looking for this practical information for a while . Bless you for illustrating it so nicely! Addressed every one of my concerns! BTW, I am learning lots from your channel!!

[@thefirstnoob5577]

I love yalls videos. I am rotating through 5 year old flour now. Almost done with that one and will move on to the 4 year old one. I also made bread with bag of new flour because it ripped open and I didn't have any sealer bags. I seal it in a seal a meal bag then put it into mylar. I think the bread was about the same in taste.

[@cecilsweet8340]

I miss Thursday morning wake ups to grandma's bread baking. The smell of fresh breads and rolls and other goodys. All from scratch. That lady could cook and bake. Miss you Grandma.

[@ou81201370]

FYI when I was in USMC out in the field if we got M&M in the MRE it was a welcome treat. About 2010 I put up a 5 Gallon bucket of M&Ms in a mylar bag and Oxygen Absorbers food grade bucket 2021 I open the bucket and they tasted Great my 82 yr old mother filled two Glad bags full and eats them! so I put up Another 5 Gallon bucket and it cost me About twice $$$ this time

[@tulipsmoran5197]

Thanks for the effort to evaluate the 28yo, 19yo and fresh flours. I buy and use King Arthur Bread Flour 14% protein. It's nonbrominated, not bleached and enriched (US law for milled flours). It's just good pure flour. I store in sealed mylar bags within with oxygen absorbers. I was expecting 5 years from the mill expiraton date but now may consider a couple years maybe beyond that. As I use/buy I rotate and will do so as long as I can buy new. Although now I am stocking more than usual and have laid in a supply of King Arthur All Purpose 11% flour for basic baking and also because if SHTF I'm sure I'll have neighbors or friends who didn't stock as much as me and I can share the AP flour with htem. I do have wheat berries in buckets and white AP flour in #10 cans. Thanks for the test and confirmation of my thinking. I bake 2 loaves per week, basic white using my Zorjirushi Virtuoso breadmaker.

[@TheRickie41]

I really think rotation is the key, even for the longterm stock. Luckily, I found LDS here in France, they don't sell canned goods here, but they sell mylar bags for a more interesting price than elsewhere. That will help me to keep my stock rotating. The year's stock of flower I bought will be doubled and I'll put that into mylarbags with O2 absorbers, using the older one up, and before I go into the new one, I make sure to have the next at hand... And I learn to stretch wheat flower with rice flower for cookies and shortbread, with cooked potatoes for bread...the recipes are out there. Much love!

[@greentree_]

I was given 6 gallon bucket full of white flour with a lid without rubber that was from the 90's. When I opened it, it looked fine and smelled fine.

[@MarkFaust]

I was ridiculed on another channel for stating I had around 15 can openers and planned on buying a few more top quality ones again. Some were trying to act like all I needed was a slab of concrete and so on. I'll stick with a good opener any day.

[@MarkFaust]

@@TheProvidentPrepper Thank you, I just received another two can openers in the mail today, I should be good for opening a few of my cans.

[@barb7014]

Great demonstration. I have hyperosmia, or as my family says a “super snoot.” That metallic smell would have been overwhelming for me. I have to aerate oats stored in # 10 cans regardless of age. Thanks so much for sharing!

[@nude_cat_ellie7417]

Well they had better come to you if they need to judge the safety of something they are about to eat!

[@barb7014]

@@nude_cat_ellie7417 😂 I’d be happy to help. 😂

[@nude_cat_ellie7417]

@@barb7014 😹

[@jc.1191]

@@nude_cat_ellie7417 Hey, it's a sphynx. They're underrated pets, very smart.

[@nude_cat_ellie7417]

@@jc.1191 yes I love my naked kitties. 😁

[@oregonpatriot1570]

*I CONCUR!* My bulk bags of flour go into my chest freezer for 10 days. (to kill bugs) Next, it's put into 5 gallon pails lined with Mylar bags. I then add _'over'_ the recommended amount of oxygen absorbers, and I seal the 5 gallon pail. I recently opened a pail that's been there for *8 years, and it's PERFECT!* Great bread, and SUPER pastries!

[@TheHappyGardener]

I like when Jonny says it's not as good but if I had to I would eat it... Absolute honest survival mentality

[@jackgoldman1]

My up north Minnesota cabin has all the storage food frozen or near 32 degrees F for six months. I can not believe how much longer storage food keeps in my cabin, off the grid, not heated, while I am in Florida all winter. Cold, dark, really extends food life.

[@DustySplinters]

Great comparison. First let me say I only store flour for short term (1 year +/-) As mentioned, not all flour is the same for Bread and storing whole wheat berries as mentioned is best as long as you have a grain mill stored away with them. AP with lower protein and High protein wheat flour. Bread Flours can also be a blend of different grains. To really compare you would need to know the specific berries used and the milling method plus the sifting. Mom & Grandma used to always sift flour before use to aerate it and possibly to get any bugs out. All in all... Do the best you can with what you have.

[@steve8189]

I have been thinking about that very subject for YEARS, and this is the first video I have seen that nails it! The only thing I would have done differently is to have the persons write down their own thoughts separately first before anyone said a word, then have them read the responses, then talk about it. Conversations have a tendency to sway each other and evolve. I would particularly have been interested in Grandma's(?) comments. Also, I agree your observation regarding the first opened container, there likely was a contaminant in the can that may have spread and affected the flour! However, do not take this as a criticism! This was and excellent video! Thank you for sharing it! It would be fantastic to see if a lab could determine how much the nutrition actually degraded.

[@keith0677]

this was extremely informative and very well done. who wouldn't rather have fresh But there are times when people would kill for bread made with that 28 year old flour. thankyou for the video.

[@LetsTalkPrepping]

Thanks for the info. It is always good to know how long your preps will last. Keep prepping🍞

[@barbarawarren9443]

It was good to see you can use O2 absorbers with flour. What a great experiment! Such valuable information!

[@sheilajohnson6478]

I’ve been wondering about flour and how it does for a long storage. Thank you for doing this video. Very interesting.👍🏼

[@jc10907Sealy]

I just stocked up at the local LDS Bishop’s Storehouse in Indianapolis, what a blessing they allow sales to the public.

[@karenstasik2979]

Just a suggestion. Canola oil is highly processed and inflammatory. Use spray avocado oil instead. It has no flavor. And much better for you.

[@bc24roxy4]

Great information. rotate, rotate, rotate. Thanks for doing this

[@jenny-ug4kg]

I heard somewhere if your flour is old chances are it may clump, all you do is aerate it by putting it through a sieve as long as it is not contaminated and it should be good to go. Guess you can always try to cook a bit first just to make sure.

[@Snowmanatee]

Thank you so much for doing that experiment and sharing the results with us.

[@charlottebassett7971]

I dumped a lot of flour years back. Then I learned to air it out with cheese cloth or a thin towel. Love your videos.

[@anchorageprepper9008]

Love that you did the comparison. Now you have the “Official Taste Testers”. Hope to see them in future videos. This was a fun one to watch 👍

[@sandyp2485]

I agree. That was a lot of fun to hear their observations.

[@aknitlife]

Sourdough bread is my favorite. I make it weekly for a few years already! A no. 10 can needs a different kind of can opener. I learned that when I was given two cans of can tomatoes and could open it.

[@gingerbordeaux9055]

This was actually very informative. Thank you for this video. I was just going through my long-term pantry today and have whole wheat berries that are about 12 years old and flour that is about two years old. All in Mylar with oxygen absorbers. I was curious to know how good it would be and how long it will last so I’m glad I found this video! thank you.

[@tonics7121]

Really really great job, you all. Such great info to have. TY.

[@autumnleaves9680]

Same with oats,bran and flour. I not only had stored for over a yr or two. It smelled,felt,looked good,and was. I ate it and am fine.Mainly check worms. Hard to tell. As you say look thoroughly. Thx for showing that little passed expiry is NOT garbage.Pretty soon ppl will be hungry enough to use,bake eat

[@JenniferVeterans4truth]

Thank you so much most people have just been guessing not actually testing it great video

[@divergentone777]

Good to know, I was going to avoid buying flour... but you have changed my mind :D Thank you!

[@yukonsmomma3562]

Thanks for another great video. I appreciate all of the time that went into making it.

[@ShadowScoutSwede]

Well, that was an interesting experiment and it is something you can learn from it gave you some result at the end. And i think it is important to do some experiments to see if you can store it for longer than normal shelf life. It is really cool actually thanks for sharing much appreciated and now i have learned something new.

[@KYAg227]

Great demo. To me this shows 20 yr flour is just fine. If you’re hungry youll eat it.

[@melinaz3385]

now, if any object with food in it is placed upon a cement or ceramic tile floor, or dirt floor, it's possible for the magic of moisture to condense on the inside of an object without it being compromised in seal. Similar to the rotting effect of the scrolls found in clay jars in dry caves. The lower half of the scrolls were compromised over the 2000 years prior to their being found. The Location of that one can in storage as well as the possibility that the can was not perfectly clean could lay into the micro fungi. Only way to find out what fungi is to test it. good that you did not eat it, could cause hallucinations and kidney failure.

[@mgm2008]

Thank you so much for all the effort and time that you put in to this!

[@jdctact]

Great reminder on the can opener, even for my day to day use, I use my Leatherman It comes with an old school can opener

[@dedet6900]

I appreciate this VERY much! Great info I have been looking for!

[@TheProvidentPrepper]

Glad it was helpful!

[@tappingflamingo]

Very interesting experiment. Thanks for sharing.

[@macgyvermankirk572]

This is helpful. It's difficult to find first-hand information about how long food lasts.

[@no_peace]

Yes! One of the most useful things I've come across has been people sharing info about failed long-term storage. It takes decades and commitment to get that info and if you do it wrong you won't have any food, so it's so generous for people to share with younger or newer preppers

[@katespencer4038]

Thank you for the information I use flour for thickening garvey and a few other things. Usually before I can use a bag up it gets clumps. I am going to buy some mylar bags and put half they bag in that

[@TheHappyGardener]

Great video I've been wondering about my flower Because it's still in the paper bags in 5 gallon buckets

[@utubecustomer0099805]

Even more relevant today (4/14/22) as we start taking serious stock of our preps.

[@boeriksson3326]

Interesting and informative video. A nice bread made from rye flower is the best for me.

[@JustanotherMainer]

One of my favorite videos! Thanks for this experiment!

[@LadyTSurvival]

Excellent video. I learned a lot. I have a couple of cases of number 10 cans of flour. The rest I'm putting up is in vacuum sealed bags. Frozen for a week first.

[@jadestar1580]

Interesting experiment. I like squaw and sourdough bread. Thank you for the video. 🙏

[@dsab381]

Very helpful and interesting. Thank you.

[@susanmoore7864]

Thanks, Kylene

[@squiresquiffy3728]

Very interesting. I had been hesitant to go ahead and buy a lot of flour. Not any more! Thank you.

[@chandrapate9602]

This was great , very informative. Thank you for your information. Now I know what I really need to look for with older foods.

[@gonzowarburn7045]

Notice grandma is the least picky "I'll eat it if I have to".

[@gkambs]

Good stuff thanks a lot for taking the time to test🙂

[@kuzadupa185]

Let's be honest. If you are in survival mode, and yiu have mold like in this #10 can, you can scoop it out and bake it. The mold that may remain will be killed off in the oven. If you have options maybe you don't want to eat it but if you're surviving, you may not be capable of just throwing flour out.

[@nichole2861]

Really enjoyed this demonstration!

[@flintstonegirl3372]

I appreciate this video very much! I have been recently wondering about the shelf life of my flour in 5 gal buckets! So, I'd say maybe 10 yrs would be a good goal? Thank you so much!!❤

[@virtuousdesignsbyyessi1717]

Curious, did you use Mylar bags? Or did you just pour flour inside with nothing in them or with a O2?

[@flintstonegirl3372]

@@virtuousdesignsbyyessi1717 yes I used mylar bags & o2 absorbers

[@kathysparks6338]

Thank you for sharing this helpful information and it was fun to watch the taste test, God bless 🙏

[@alindasue]

My problem is that I don't like white bread and whole wheat flour doesn't keep very long. That's one reason to keep a couple cans of wheat berries on hand for emergencies. Back in 2020, I realized that a bin I thought was whole wheat flour turned out to have been something else and we were, for the first time, out of whole wheat flour during that time that stores were having trouble getting flour in. It was a time of experimenting. I opened one of our wheat berries cans and ground that in our Vitamix. We could only do a few cups at a time without overheating the machine, but it worked decent for baking. We also had good success with grinding our rolled oats into flour and using that in recipes. I was able to make decent breads in my usual 1 part white, two parts not white ratios. Whole wheat flour is hard to store in bulk amounts for long term rotation, but the wheat berries and rolled oats, which can be stored in bulk amounts, are good for getting us through.

[@echo1020lukka]

Completely fascinating, thank you! Sourdough is always our favorite.

[@cindygrothe7474]

I love that you did this baking of different years old of flour an made the bread and taste test with six different people.excellent test.I love rye bread the best than, pumpernickel bread than white bread than wheat bread.than the other types.I love my homemade white bread with my homemade jams and jellies on a slice.Thank you for this great test and bake,taste test.I have some that's at least 5-6 years old to try.

[@pastaprincess3343]

This was very interesting to watch. Thank you for making the video 😊

[@johncasey5594]

This is why I, at least for the moment, do not believe in the 10+ year shelf life foods. They are much, much more expensive and you really won't know if it is good until you go to use it, presumably, in an emergency, which is not the time you want to find out your long term food wasn't so long term. I dunno, it just makes more sense to me to stock up on foods you regularly eat, while on sale, consume when not on sale, replenish and rotate when back on sale again to your predetermined desired inventory levels base on shelf life and your consumption levels. It is not a perfect system, it takes some work, you have to frequently, when you do your inventory, check on upcoming expiry dates. There may be a food you consumed a can once a week, but then went on a hiatus, it happens. You can either consume it quickly or accept some spoilage and adjust your desired inventory levels. Definitely cheaper in my opinion than the long term food prices.

[@wyomingadventures]

So interesting. Thanks for sharing this. I've been wondering about this. I have mylar bags and oxygen absorbers. Think I will be doing my flour that way. Excellent video!

[@ter8330]

I LOVE LEHI!!!!! I use that flour all the time. I have frozen it for two weeks at a time and some of them I prepped, others I did not but I have used flour 2-3 years after the date. In my opinionL LEHI is the best flour i have ever used for bread!

[@ter8330]

@@TheProvidentPrepper I stopped telling people about it because there was none left for me at my favorite 99 Cent store! I just used some last night in my banana bread that I make! Heaven!

[@MichaelR58]

Good video , thanks for sharing , God bless !

[@scottc3165]

Great experiment.

[@kristinb5121]

I just put away 25 lbs of hard red wheat kernels yesterday. I also have a store of hard white and a grinder. Most importantly, making bread is in my bones. I don't intend to rotate it. I rotate my flour even though it may not be as tasty, it's fine. I've decided I'm not a rotating household where these long term foods are concerned. I fully intend to be labeled a nut job by my descendants when they find pristine wheat kernels after I pass that they have no idea what to do with. I really hope that's the case! I'll be off to the next adventure.

[@jdtcskate]

A P-51 GI style can opener will always work. If the can is very far out of round or even if the lip is damaged the P-51(or the smaller P-38) will work fine.

[@stevegorkowski3246]

If you shift the flour that is older you will find the bread will be much better. The problem with the test is brands of flour bake differently and that can skew results. I try to rotate flour every year or two. I am moving into grinding my own flour so I can switch to many types of bread and then storage isn't a problem.

[@robininva]

Fascinating! That was a time-consuming project…but, what interesting results. Thank you. My favorite homemade bread is a combo of Einkorn and Kamut, freshly ground. Mmm!

[@BoswelliaLuna8]

This was a great experiment! Thank you!

[@kurtmanshardt9825]

Thank you for your video it answered a question as to how long flower will keep as to what my favorite Bread is it would be wheat bread I believe it's more tasty plus there's more protein to it . 😋 😇

[@carriekimble2994]

Great video guys, loved this one!

[@cecoya]

I wonder if it was the same type/brand flour, each brand does something different to the flour when they mill it. The other thing I question is why use "metal" cans to store something that is always sold in paper bags? I usually use paper lunch sacks and then plastic to store flour, or even glass that way there is no smell or metallic taste to my flour. Thank you for the comparisons and knowing that flour will last quite a while. You all have a great day

[@mickmacy6161]

Great job! Thank you

[@CyberwizardProductions]

you need a commerical can opener for the #10 cans, and the graininess in your 19 year old can could easily be a difference in the milling that was done on that flour as opposed to what was done on the new bag - also remember: canned flour still has oxygene in it, and not only mold can grow but weavels can hatch (weavels are not toxic to humans and flour with them in it can be eaten). Vaccum sealed flour will last much longer - without stuff growing in it.

[@dansklrvids7303]

This was really interesting - thanks for doing this!

[@lakeshiamurphy]

Oh my goodness that was so much fun!

[@kimkenny556]

No knead artisan bread so easy and so yummy

[@patricke170]

Haha I’m glad the chickens liked it 😀

[@agemoth]

Great fun and informative video once again! I'd never hoard crappy white flour, maybe some wholemeal flour, but not much. It's so much better to store wheat grains and make your own nutritious flour from fresh! (as you said!) (and grain doesn't take up any more room than flour! Infact, I've heard it's less!)

[@josephvanwie6706]

Thank you for your hard work. The problem for most of us though will be keeping our food storage from the starving hoards! People loose what humanity they have left when starving. So the elephant in the room is, how many people are you willing to shoot to protect your families supplies. .....

[@maryquinn1496]

Thanks for sharing!

[@debodeeful]

My favorite bread is sourdough that has already been made😊

[@Jesusandbible]

To test flour a strong UV light torch might help.

[@sharontomlinson9769]

And I appreciated this video very much.

[@seymourpro6097]

The purpose of prepping is, I presume, to have food for when there is non anywhere to be bought. SO if it's edible it's better than dying of starvation. However having good food with three months supply should be good. If you always have three month's worth of food in stock it doesn't need to grow old. Maybe you could invest in more food but it all costs real money and you mustn't let it go stale.