I've been trying to be so healthy and making my own stuff - including bread. So naturally I have a cupboard full of loads of different flours.
Well, I did have, until I tried to make a loaf today and found the flour cupboard crawling with the little bastards (said in a loving way). That'll teach me to hoard flour that's getting near its use by date. I have now restocked, and put each packet into a seperate air/liquid proof container. Hopefully that means weevil proof, too.
The questions are
- what the hell did weevils live on before man started milling grains into flour? Cos that is all they seem to go for.
- is organic flour more likely to have weevil eggs in it?
Although I am now paranoid that I will find them swimming in my morning bran flakes
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