It’s adequate - it does it’s job very good & it’s actually biodegradable.
No need to pollute the planet for nothing at all but the profits of the rich.
I’d really want to know context here. I’ve ever only seen paper bags for flour
Yes, and they’re…fine?
Yep, I got no problem with them
I used to super stress about them, the way a little bit of powder always spills. Two things made it way less stressful - bag clips, and measuring by weight. Pouring directly into a bowl on the scale, I’ve made bread without needing to clean my worktop after. I think if I had to go back to volumetric baking, I’d just quit.
Other than making roux or thickening something, flour should always be measured by weight.
Baking is a science - and a form of Dark Arts because stuff never comes out the same twice. You gotta have Merlin level sensitivity to atmospheric conditions and be able to osmotically sense the moisture in your dough for it to work out.
You wing it based on the vibes. Baking is an art.
You need both the vibes and the numbers to pull it off. Baking is programming.
ChatGPT bake me a cake
Yup, these are the important questions: does it feel right? How shiny is it? Does it have the right wobble? Does it sound hollow?
Consistency isn’t that hard, you just gotta look at the goop and be like “too goopy?” 🤷♂️
I like to pour the flour always into a plastic container with a lid
I would, but doesn’t it get stale faster?
I’m not sure what difference stale flour would make- you’re generally making it wet and drying it out again (at least partially) during the baking process. It can go rancid, but that takes either a very hot and humid climate or a long time.
I don’t think so? Package of flour usually lasts for a year or so for us, and seems to function just as good
I haven’t had flour last that long in a while, so maybe it’s not something I should worry about.
Paper bags are excellent for keeping flour and sugar dry by letting air circulate. Being recycleable is a bonus, and I read once but never confirmed (it makes some sense) that it reduces the risk of fire due to static. And once you get it home, you can put it in a reusable container.
And once you get it home, you can put it in a reusable container.
That’s just extra work, your not my mom.
I know a guy who works in cream cheese…
Yeah I’m immediately pouring flour into sealable plastic tubs.
Canisters have been a thing in kitchens since, well, forever - for a reason.
Your tubs qualify
I’ve found flour zipper bags.
Same for powder sugar.
Yay, extra rubbish!
Costs twice as much per lb but yes
Stays on Earth in that chemical form until the Sun engulfs it.
