…is just a very counterintuitive thing to do. But I gotta do it.
Because I did something I honestly didn’t think it possible to do: I hoarded too much flour. Okay, there’s no such thing as “too much” if doomsday has arrived and there never will be another bag of flour at another store ever ever ever, but for normal storage in the boonies “almost enough” turns out to be too much. Because…
While with canned goods the use-by date is at most a helpful guideline for rotation, other commodities have a finite shelf life. This is a lesson I ignore on a fairly regular basis and sometimes it bites me on the ass.
Today I reached the end of my ready-use bucket, and since I no longer eat bread with every single meal that takes longer than it used to. For quite some time I’ve been racing the use-by dates on my stored flour…
…planning to eat it down before I start buying more. I used to store about 100 pounds at a time but these days that has quality consequences. Not serious consequences, but I do have to sift the hell out of it when making bread and I never used to have to do that. Enough to let me know I’m pushing the edges of of my stash’s shelf life.
Basically, I pay much closer attention to rotation now and make sure I only bring down the oldest stuff from the pantry on my high tech whiz-bang dumb waiter.
Also, I’m still having oven trouble. It worked great when I made cookies several days ago, but today it refused to light for my bread – for the third time in a row. Grumble. I’m bringing my raised dough over the ridge and baking it in the oven at Ian’s place, but that won’t be fun in the bottom of winter.
The thermocouple isn’t anything like the universal ones they sell at the hardware. I’m going to sand this one’s surface and see if that does anything, but I may actually find myself needing a new oven. And won’t that be a hassle.