With the things going on in the world now. Seeing that the two countries at the center of it produced a large percentage of the worlds wheat, I am thinking of maybe buying some flours and pastas to keep on hand. There is always some sort of dry pasta here even though I don't eat much of it any more but the GF likes it. Now that I started making breads more often and wanting to do more fresh pizza dough, I figure I should get some reserve flour supply.
So I ask those that are far more knowledgeable. What flours would be the best to buy? I have usually just bought regular AP flour, Gold Medal or even store brand. Never bought King Arthur as growing up I always heard Woman say how she never got good results with it. I never paid much attention but I assume everything I have bought has been bleached. So bleached or unbleached? I read unbleached has a shorter shelf life.
When we go to Gordons I always see the large bags 25 and 50#. So I may end up there if they seem to be good types to keep. I have a chamber sealer so vac sealing will not be an issue. No mylar bags only clear ones, so to protect from the light I had thought about putting it in brown paper bags before sealing. Then I could find a place to put it, maybe some sort of plastic bin or bucket.
Here is a link to the Flour selection at Gordons. If anyone has input I appreciate it, and alternative places I should look. Thank you.
https://gfsstore.com/?ps=flour
