No matter how carefully stored, Flour has a shelf life – sometimes it needs to be used up so you can restock and yeah, you may have overstocked in a moment of pandemic pantry panic. Flour is the one ingredient I always choose to weigh out. Most other dry ingredients can be safely measured with measuring cups or spoons.
Inexpensive (non-sealing) bread bags are excellent for holding the mixes. making it easy to store multiple pre-mixes in a single larger freezer zip=lock. Individual labels with type of mix (bread, pizza, etc) and date prepped can be used to loosely seal the mix in the bread bags. I know there are less expensive freezer bags, but my experience with other brands, especially store brands has not been a happy experience. Since the more expensive freezer bag can easily be reused.
Just a reminder, if you freeze pre-mixes of dry ingredients, it is always good to let it come to room temp.
For yeasted foods, best to not to add to the mix so you can proof separately.
Click to visit Myrecipes – the basis for today’s Tiplet inspiration.
https://www.myrecipes.com/baking-recipes/how-to-use-extra-flour-from-your-quarantine-stockpile