I’m considering ordering 50 pound bags this round, but want advice from experienced bakers first.
Does the flour keep well in its original bags or does it need to be stored in containers? How long can I safely keep this flour? I’ve read anywhere from 6-12 months.
How many loaves are you getting from 50-pound bag? If my calculations are correct, it seems like we get about 8 loaves from a 5-pound bag. Is that what others experience?
Can you use a mixture of T85/whole wheat flour for dusting work surfaces?
Thanks for your help as I try to figure out my next flour order.