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Dealing with Flour, My March session

Below is a photo of my Tercera or Third Class flour that i sifted, and you can see the tiny maggots in. I could the flour and the weevils with it but this is just to show you what the temperature does to your flour.
Some say you can still use it, some say throw it away. You either belong to one side for sure but what exactly do you really do?

If my flour has a real weevil, they look black like over fed ants, and if they are really one whole barangay in number, then i throw the flour. If that ever happens to me, which is very rare because i always ran out of flour here and in New York. 

Smell the flour. If it smells foul and rancid, then by all means there is no way you can use that flour. 


Now since there are no weevils, i smelled the flour and it smells like flour so yes, you can still use this one.
The next step is to..... clean the container and do not i repeat, make the mistake of saying oh well, there is no more flour inside, blah blah blah. 
The container will have residual flour particles in it, that is old flour and it will contaminate your new fresh batch.

Goes the same with any of your other ingredients, milk, shortening, margarine etc.,


Wash and dry the container. Make sure it is totally dry and then put your fresh new batch of flour.
Last tip is this. It is important that YOU KILL those weevils or worms and throw them down the drain. Do not let even 1 tiny worm sneaking out on you or it will repopulate and ruin your rice, pasta, flour, noodles etc., 

My March students, thank you so much! 


Taking turns baking the breads. You're not leaving without experiencing the loading. 

I can't divulge all the activities we do in class because i know someone is copying my lessons, down to the ebook which is so expensive it's murder.  Email me instead or drop by to see what we do in class. 
They love to take photos of their breads. Why not? Be proud of what you make, right?

If you happen to drop by during one of my sesssions (see schedule at www.breadmakinglessons.com or www.bakingpandesal.wordpress.com), you will definitely take home some samples with you.

In fact, i always give free breads when someone visits and i happen to have baked goodies in the kitchen.


For hands on classes, email or text 09495705091 for details and for hands on classes as well.
block 6 lot 11 Yakal street, Northridge Park Subd Sta. Monica Novaliches QC.


Pandesal Recipe, a Beginner's Guide





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