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April 2nd, 2026 at 09:30 am

Humidity, Moisture Control & Measuring

in: Bread,Food 10-20-30,Food Craft,food Storage
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FLOUR & Other Dry Storage: My “system” currently uses some “lock tight” Containers intended for Cereal, but that hold a 5 lb bag of Flour. This started when I was still able to manage the Fresh Milled Flour process so I could break up the steps that allowed me to fit it into my version(s) of 10-20-30 minutes bits as my work and family time allowed.

To see the closest match I could find, this is an affiliate link, but it is used for illustration in this case.
I bought mine from ALDI years ago and you may also find them locally at a better price,
https://amzn.to/4v5J79R

Humidity & Moisture Control: Every few years I buy a 10 or so pack of 50 gram Moisture Absorbers. When you live an area subject to humidity and other weather related issues, and your apartment is only 700 square feet, ideal storage is NOT Always available.
I also keep & use reuse a supplie of 5g, 10g, and 20g for use the dry herbs & spices I buy in bulk – small for the “daily use” bottles and the larger as needed for the “back up storage” And, yes, in those 1 lb bags of dry yeast too. ncidentally EVERY Dry Ingredient and the mixes I make up in advance all are stored in air tight containers with Moisture absorbers.

I leave Flour, sugar, rice in their bag, put the bag, place it into the the Air Tight containers along with appropriately sized Moisture Absorbers. This habit means I pretty much never has to worry about humidity. Since barometric pressure is out side my control, I don’t bake on “weather headache” days. Combining air tight containers with moisture absorbers and a dedicated selected size dry measure

o see the closest match I could find, this is an affiliate link, but it is used for illustration in this case.
https://amzn.to/4bLoWqe

Last but not least, each container has a “dedicated” dry measure cup in the size most often needed.
the exception is flours used in breads. those has two, a one (1) cup & a half (1/2) cup. Vital Wheat gluten has a eighth (1/8) cup. These stay in that container so ALL measuring from that ingredient is consistent.

Bulk yeast has the spoon that came with the KBS/Keepeez bread machine. Again, consistent measuring.

This also means less cleanup most of the time. Measure the dry ingredient into a pan or bowl, and back into the container for next time.

 

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