Warning: I just threw away $45 worth of specialty flour

I got really into making macarons a few months back and bought a huge bag of super fine almond flour from a fancy baking store. The thing is, I only used it once. I stored it in my pantry, forgot about it, and just found it crawling with pantry moths. The bag cost me $45 and it's a total loss. I feel so dumb because I could have just put it in a sealed container in the freezer. Has anyone else had a pricey baking ingredient go bad on them? What's your best storage tip to stop this from happening again?

2 comments

2 Comments

blake_martinez1mo ago

Feel your pain, I once lost a whole bag of expensive bread flour to those same moths. It's the worst opening the cabinet and seeing that little cloud fly out. Now I keep all my flours and sugars in those big plastic containers with the locking lids. The freezer trick is solid for anything you won't use fast, especially nut flours. What other baking projects were you thinking of trying?

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the_nathan1mo ago

Yeah, those plastic bins saved my pantry too...

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