The internet is full of conversation regarding sifting flour, along with explanations as to why we sift and whether to measure before or after sifting. Generally, I follow whatever the recipe says. If it calls for sifting, I’ll do it, but if not, I won’t. This morning, however, my recipe did call for sifting. As the flour poured through, little black things emerged and I thought to myself, “Man, I guess this is why you sift flour, look at all those rocks.”
Then I looked a bit closer, and realized that those “rocks” were moving. They were worms. Ugh.
Shame on me for not taking a closer look at the flour I’d found on the top shelf of my cupboard after who knows how long. I’d thought I was out of flour last week and was kind of delighted to find this little cache stuffed into a dark, hardly ever looked at corner. I made a pie crust with the stuff, and didn’t think twice about it. Shame on me for being to lazy to just go to the store.
My flour habits (including storage) are currently being evaluated. If any of you have any words of wisdom on storing/using flour, I’d love to hear them.