I think you should mention that even though the biscuits failed, if you are in a SHTF situation the biscuits are still edable and shouldn't be thrown away.
Still good, make Hardtack out of it, seal it back up for another 100 years. Hardtack will last and is high calorie, some of the best survival food stores you can have, thanks for that video
Very wise words. "not even worth eating" is a very relative term. In Stalingrad people were eating their shoes, and then the dead. Compared to that, those shit cookies looked delicious! Great video though. Really nice to see some genuine testing, with all the results, good and bad. Thanks for the videol.
I saw a video but can't find it now but it says to cut a small opening at top of 5lb bag of flour, insert 5oocc oxygen absorber into flour and slide gallon size mylar bag over it. Stand it upright & seal it up.
I'm so glad that I found someone who preps and still is willing to talk about church, God etc. So many prepper channels don't. Good video. God Bless you and your family and friends.
Thanks for the positive comment. It is comments like this that encourages me to continue doing the videos. We are still prepping. Have a Blessed week...Calvin
I'm so glad I found your channel. All praise be to God. May your family also have a Blessed week. And I look forward to new videos. I'm watch all your videos now so I can catch up. You have very good information, and you don't get all uppity and holler and put others down. I like your manners. You were raised up right.
@@BRUtahn He talked about God because he can. It's HIS video. And he is thankful for a beautiful day. If you don't like the video keep your mouth shut, keep your @$$ moving and just f*** off. Go be a Debbie Downer somewhere else. Have a good day madam.
Thanks for your comment and for watching our video. Somehow I had missed that comment from her. After reading it, I deleted it. Thanks for making me aware of the comment. Have a Blessed day...Calvin
Good test. I never knew flour needed special bags to store. I have used 12-year-old all-purpose flour and rolled oats also 12 years old. And Lard the same age. The lard was in a cool cupboard and the flour and oats were in metal tims...no bags. They all performed just as though they were just bought. Maybe if it were self-rising flour the baking soda in it would have lost its potency. But as I was using regular flour it was stable.
I only prep plain flour. I learned how to use sourdough starter for leavening. I have dried some sourdough discard for storage. I can have it up, awake, and ready to bake within 16 hrs. FYI. God bless 💛
I do not store any “self rising” flour after my experience a few years ago. I put up a few 6-gallon containers of self rising flour... using mylar bags, vacuum sealer, oxygen absorbers and gamma lids. Even though the buckets were placed in a temperature controlled pantry, one of the buckets developed a leak which allowed the self rising flour to “rise”. It blew the lid off the bucket.
Good test and thanks for sharing the test. We store our flour in the form of un-ground wheat which lasts darn near forever in sealed mylar bags/O2 absorbers. I'd store the baking powder separate. When its time to use them, grind the wheat then add the baking powder.
Its better to put the flour directly in the mylar and take out the air from the mylar and seal. That help the absorber to work better. 500cc will be good enought.
Great video. Thank you for showing us. Also great comments I will store only all purpose flour now. I didn't know the self rising can go flat. You are awesome. Thank you for teaching me.
Sometimes we need to add some new baking powder after a while ,for some reasons it losses it strength,it's better to store all-purpose flour! Be blessed!
Thank you Calvin for showing us how great these Myers bags are working! You look good we are praying for the Lord's healing on you,brother ,God bless you both!🕊️✝️
I don't think the problem was with the bag, the seal or the flour. The problem was the choice of flour. Do not store self rising flour for years and expect it to work. The baking powder in the flour loses its effectiveness. All you needed to do was to add fresh baking powder to the biscuit mix. Also, working the dough that much develops gluten which also honders rising.
@@maryisabell8760 Baking powder doesn’t have a “forever” shelf life but you can make your own for cream of tarter and baking soda which have a much longer shelf life under proper storage conditions. I am not sure of the proportions of the baking soda /cream of tarter, but there is information online with the recipe.
Oxygen pkt at the bottom of the mylar bag, flour emptied out of the pkt straight into the mylar bag, give the bottom a few thumps on the table to displace oxygen in the flour, another oxygen pkt on top, then seal it. There may have been a pinprick in the mylar, but there was also a lot of oxygen in the flour pkt. Glad you enjoyed the oats. They're a vastly underestimated food. Thank you for uploading.
Gracias por tu excelente video y explicación. Me encanto. Mi esposo y yo estamos comenzando almacenar y aprender sobre las bolsas mylar y los absorbentes de oxígeno. Tenía mis dudas si los alimentos se conservarían y tendrían buen sabor. Después de ver el video me dio ánimos para seguir. Dios le bendiga a usted y a su esposa. Gracias
You can always add to the flour to get it to be rising again. But I only say this from watching others that had the same issue you showing here. Learning from you all.
I do 2 things to preserve my flour because I don't use flour much. I cold can by freezing to kill any bugs then use the absorbers too. I may not be putting enough absorbers in my bags so they draw up tighter. You might not have a good biscuit recipe if they don't rise right. Breads are very finicky and temperamental. Baking powder can get old too. You have to test baking powder.
I would of ate those hockey pucks , I mean biscuits...lol ….If your hungry enough it all tastes good. Tack bread is has fed many an army which is kinda what you had.
Flour has a shortish life span so storing wheat berries and getting a hand grinder are a better way to go. As a added plus if you use the fresh ground flour quickly (less then a Day) you will still get some of the vitamins before they oxidize out. Flour...maybe 5 year life span Wheat berries ...25 years plus depending on how it was stored.
I seen a person put the flour in brown paper bags then vacuum seal the bag in a plastic bag. I always take a vacuum with a 3/8 tube and remove the air from the mylar bag with an oxygen absorber inside. After a day you can see the shape of what's inside because the mylar bag with no air wraps around the food. I ordered 50 lbs. of flour I will use both methods using the paper bag and see in the future which works best.
I made the same mistake with self rising flour n corn meal. If it doesn't smell bad or look bad just add back in ur baking powder like if it was plain. Worked like a charm
Even if you did not want to eat it, you could keep it around, and lightly cover your crops, if there were locust coming to your area. The locust will eat the flour causing it to gum up on them, which will preserve the crop.
Good tip. I have all purpose Flour in a glass jar for about 18 months, I don’t know if it’s bad, I never smelled flour so I don’t know if it’s good, so I will save it for the garden, guess I won’t be making bread,
Self rising flour has baking powder added, baking powder will not work after a few years cannot keep on shelf long term, should only keep AP flour long term can keep cream of tartar and baking soda long term and mix together to make baking powder when needed
Thanks for watching and supporting. We appreciate all our subscribers. We are always learning and trying new ways to do things. Have a great week... Calvin
Thanks for taking the time to post this video. I believe the bag of self-rising flour had pressure in it from the flour, shortening, salt, and baking powder trying to rise from what little moisture was in the shortening when you first stored it. While the bags are sitting out on a shelf, the moisture in the mix will evaporate through the paper bag, but once sealed in an air tight container, it'll begin working. The flour mixture was off-gassing and puffed up your bag. Best to use regular/plain flour for long term storage. For 10-year storage or longer, better still is to use whole grains and grind your own flour later when you use it after storage. The flour was still good in your bag here, you could have just added some fresh baking powder to it. I place my store-bought paper bags of flour, as well as cookies, crackers, pastas and beans, etc. (taking them out of any plastic packaging ) on a cookie sheet in the oven at 200 degrees for 15 minutes to dry out the contents before putting them promptly in Mylar or foil bags and sealing them. Also, I make sure to store and open my Mylar bags and 5-gallon buckets in a dry room when loading the items to be stored. I try to be careful that my hands are not damp from perspiration while loading my bags and buckets, or I'll add enough moisture to a sealed Mylar bag and bucket to begin spoilage within a few weeks. Just subscribed to your channel. Brum
That is excellent information. Do you have information on why whole grains would store longer than ground grain in an O2-deprived environment? I'm no food expert but to me it doesn't seem like it should matter.
It was the leavening agent that went bad in your flour, you were using self-rising flour which you cant store like that. You have to store just regular four and add the leavening agent when you are ready to use the flour because yeast, baking soda, and baking powder do not last very long in storage at room temperature, they lose their leavening properties.
Thanks Deborah. Yes the flour was still good but the self rising didn't work. I learned to just store all purpose flour. Happy Thanksgiving, Calvin and Marie
The Church tells us to store wheat not flour if it will not be used for more than a couple years. Wheat last 20 + years. Agree with the other post self-rising flour, not a good idea.
If you had it sealed with O2 absorber why would it matter if it were pre ground? Can you give me a good reason that's not just "a bunch of old men with an imaginary friend told me to?"
I think if you would have took the flower out of its original bag when you put it in malar bags it would have been better had it just been in the malar bags
Probably should have put the flour directly in the bag, threw a 500cc then removed the air, and sealed. Still could feed the chickens with those biscuits or lure some small wild game.
I would think that this experiment is lost on the flour because there are two factors which could have caused the failure. Was it a lesson about quick rise flour or the necessity of having an air tight bag.
Reading the comments, Mr. Southern Country Living said he had shrunk down the bags upon sealing, but the Mylar bag in question looked puffy. Even if it the seal had broken, that wouldn't puff up the bag. It seemed more like the seal was fine and something inside was puffying up the bag. What would that be? Nitrogen, yeast, baking powder? Anyone?
Thanks for watching. I did this video a long time ago. You are right, the bag was sealed good. The problem was that the self rising flour caused the bag to swell just like it causes bread to rise. I think that it releases carbon dioxide gas but I'm not a chemist. Lesson learned to only prep all purpose flour or just the wheat beans. Have a great day, Calvin and Marie
The yeast is only good for a few years. It died on you so the biskits didnt rise. It would probably make pancakes. As long as it smells good it probanly is good. I would sop up some molassas with one and see how it tastes. Thanks for the video. John davis
It would be better if u had empty the glour directly into the mylar bag and put yhe o2 ab. In the bag Plus u have to add a little baking power in the flower then the biscuits would rise
Was listening to another guy on youtube and he was saying that sometimes the bags don't reduce from the oxygen absorbers but the oxygen is gone and replaced with Nitrigon. This guy explains it well at about the 8:20 mark of the clip - Type in (Pinto Beans - Long Term Storage using a New 7mil Mylar Bag)
That was self rising four. Either the the yeast or baking powder went bad or you didn't add salt or sugar to feed the yeast and you didn't work the dough long enough and set it out and cover it to see if the dough would rise at all first.
Better to store red, hard or white whole wheat berries which last 30 years in mylar and O2 absorbers. Then grind them into flour as you need it. Ground flour does not store much longer than 5 years.
It's because it's self-rising flour. It has something that activates it, so it will balloon out. Buy regular unbleached flour and that won't happen I betcha
Self rising flower already has a rising agent in it. If u store this type of flower the rising agent will not work. You would need to add a rising agent like baking powder to get the same result. Flour isn’t bad it’s just he rising agent. I would not store this type of flour.
Thanks for watching. I did this back in 2013, I didn't know if it would work either. I just tried it. The flour was still good, it just didn't rise. I'm now just storing all purpose flour. Have a Great week, Calvin and Marie
It's best not to store flours, it's better to store wheat berries etc and grind them when needed - then you also always have the option to sprout them for great nutrient content or even grow wheat
Southern Country Living How long will the baking powder keep ? Is it better to store baking powder in a mason jar and vacuum seal it ? If I have a new container of baking powder - will it store good unopened ? Thank U 😀
The oxygen absorbers only remove the O2, not the Nitrogen. So having some gas in there does not mean there was oxygen. If you had the right sized absorber and the bag was completely sealed (no leaking when you squeeze it) then it probably did remove the oxygen. Of course, you have to put those absorbers in soon after first exposing them to the air in order for them to be able to work,
I'm watching this in March 2020. Just wondering..if the baking powder goes bad in the stored flour, will it still leave the bitter taste of baking powder ...if you use additional fresh baking powder with the old flour ? Hope that makes sense. I really hate the bitter taste if i use too much baking powder.
I just subbed your channel also. I have been wanting to do more videos on prepping, but sometimes its hard to find time for every thing I want to do. I will watch some of your videos soon.
Can I offer some advice? Don't store more in a mylar bag than what you will eat in a few days! There's no sense in storing foods and then opening only to have nothing to put the opened foods in and not way to seal if powers gone😊 God bless you all and be with you! May heaven guide you!
My mother always trimmed off the pointy edges on mylar bags making the pointed edges more rounded they sealed just fine
I think you should mention that even though the biscuits failed, if you are in a SHTF situation the biscuits are still edable and shouldn't be thrown away.
Butch Broussard thanks for watching, that is a very good point.
Still good, make Hardtack out of it, seal it back up for another 100 years. Hardtack will last and is high calorie, some of the best survival food stores you can have, thanks for that video
@@ALPHAJACK78 I have hardtack I made in 2011. It's still good.
Very wise words. "not even worth eating" is a very relative term. In Stalingrad people were eating their shoes, and then the dead. Compared to that, those shit cookies looked delicious!
Great video though. Really nice to see some genuine testing, with all the results, good and bad. Thanks for the videol.
@@shouldibehere
What is hard track
Self-rising flour will go 'flat'. I only store plain flour for that reason.
I teaspoon of baking powder makes plain flour self raising.
Exactly what I was thinking. The flour didn’t fail, but any self-rising ingredient certainly would.
The flower is still good but you must add baking powder back in. It's the powder that's bad, that is if it tastes good,
Thanks for watching, you are right about that.
I saw a video but can't find it now but it says to cut a small opening at top of 5lb bag of flour, insert 5oocc oxygen absorber into flour and slide gallon size mylar bag over it. Stand it upright & seal it up.
I'm so glad that I found someone who preps and still is willing to talk about church, God etc. So many prepper channels don't. Good video. God Bless you and your family and friends.
Thanks for the positive comment. It is comments like this that encourages me to continue doing the videos. We are still prepping. Have a Blessed week...Calvin
I'm so glad I found your channel. All praise be to God. May your family also have a Blessed week. And I look forward to new videos. I'm watch all your videos now so I can catch up. You have very good information, and you don't get all uppity and holler and put others down. I like your manners. You were raised up right.
@@BRUtahn He talked about God because he can. It's HIS video. And he is thankful for a beautiful day. If you don't like the video keep your mouth shut, keep your @$$ moving and just f*** off. Go be a Debbie Downer somewhere else. Have a good day madam.
Thanks for your comment and for watching our video. Somehow I had missed that comment from her. After reading it, I deleted it. Thanks for making me aware of the comment. Have a Blessed day...Calvin
Glad you deleted her. I had to really hold back in my response. ;)
Good test. I never knew flour needed special bags to store. I have used 12-year-old all-purpose flour and rolled oats also 12 years old. And Lard the same age. The lard was in a cool cupboard and the flour and oats were in metal tims...no bags. They all performed just as though they were just bought. Maybe if it were self-rising flour the baking soda in it would have lost its potency. But as I was using regular flour it was stable.
Are you in an area of high humidity or low/normal?
I only prep plain flour. I learned how to use sourdough starter for leavening. I have dried some sourdough discard for storage. I can have it up, awake, and ready to bake within 16 hrs. FYI. God bless 💛
Thanks for the info.
We are only doing all purpose flour now.
Have a fantastic week,
Calvin and Marie
I do not store any “self rising” flour after my experience a few years ago. I put up a few 6-gallon containers of self rising flour... using mylar bags, vacuum sealer, oxygen absorbers and gamma lids. Even though the buckets were placed in a temperature controlled pantry, one of the buckets developed a leak which allowed the self rising flour to “rise”. It blew the lid off the bucket.
Thanks for watching, yes we learned our lesson also.
Have a great week,
Calvin and Marie
Thanks for the info I was going to store srf for long term but not after reading this.I will use ap flour.
😲
😳😳😳I didn't know that could happen. I bet it scared you guys. Great tip too.
Good test and thanks for sharing the test. We store our flour in the form of un-ground wheat which lasts darn near forever in sealed mylar bags/O2 absorbers. I'd store the baking powder separate. When its time to use them, grind the wheat then add the baking powder.
Its better to put the flour directly in the mylar and take out the air from the mylar and seal. That help the absorber to work better. 500cc will be good enought.
for a lazy solution, cut a slit in the top of the paper bag, plop it in the mylar, then o2 absorber, then seal
Great video. Thank you for showing us. Also great comments I will store only all purpose flour now. I didn't know the self rising can go flat. You are awesome. Thank you for teaching me.
Glad it was helpful!
I am happy to see your test. I am storing flour in mylar bags too...good to know it works!
Thanks very much
Thank you Joan
Thanks very much
I know darn well he slipped up cooking biscuits so he can get to the important stuff like oatmeal cookies.
Thanks for watching
I really enjoyed this video. It's both refreshing and educational to see things that don't always turn out perfectly
Thanks for watching... Calvin
Sometimes we need to add some new baking powder after a while ,for some reasons it losses it strength,it's better to store all-purpose flour! Be blessed!
You're right. Baking powder gets old too. It needs to be tested after so long.
When SHTF we won’t be worried about total taste but I’m ordering me some Mylar bags 😊🥳
Thanks very much for watching. Yes we need to be prepared.
Have a great week,
Calvin and Marie
This was very helpful. Thank you. I think its good to check on a few preps after a couple of years.👍
Thanks for watching.
Have a fantastic week,
Calvin and Marie
Thank you Calvin for showing us how great these Myers bags are working! You look good we are praying for the Lord's healing on you,brother ,God bless you both!🕊️✝️
Thanks very much
That was a very pretty view.
I don't think the problem was with the bag, the seal or the flour. The problem was the choice of flour. Do not store self rising flour for years and expect it to work. The baking powder in the flour loses its effectiveness. All you needed to do was to add fresh baking powder to the biscuit mix. Also, working the dough that much develops gluten which also honders rising.
Biting Mongeese - Geoffrey Bynoe Can baking powder be stored long term ? What method also - thanks
@@maryisabell8760 Baking powder doesn’t have a “forever” shelf life but you can make your own for cream of tarter and baking soda which have a much longer shelf life under proper storage conditions. I am not sure of the proportions of the baking soda /cream of tarter, but there is information online with the recipe.
Oxygen pkt at the bottom of the mylar bag, flour emptied out of the pkt straight into the mylar bag, give the bottom a few thumps on the table to displace oxygen in the flour, another oxygen pkt on top, then seal it.
There may have been a pinprick in the mylar, but there was also a lot of oxygen in the flour pkt.
Glad you enjoyed the oats.
They're a vastly underestimated food.
Thank you for uploading.
Thanks very much,
Calvin
Gracias por tu excelente video y explicación. Me encanto. Mi esposo y yo estamos comenzando almacenar y aprender sobre las bolsas mylar y los absorbentes de oxígeno. Tenía mis dudas si los alimentos se conservarían y tendrían buen sabor. Después de ver el video me dio ánimos para seguir. Dios le bendiga a usted y a su esposa. Gracias
Muchas gracias. Que tengas un gran día,
Calvin y Marie
You can always add to the flour to get it to be rising again. But I only say this from watching others that had the same issue you showing here. Learning from you all.
Thanks very much,
Calvin and Marie
Thank you
Thanks for watching
I do 2 things to preserve my flour because I don't use flour much. I cold can by freezing to kill any bugs then use the absorbers too. I may not be putting enough absorbers in my bags so they draw up tighter. You might not have a good biscuit recipe if they don't rise right. Breads are very finicky and temperamental. Baking powder can get old too. You have to test baking powder.
Very informative. I'm new to all of this. thanks!!
Thanks for making this video... It was very helpful...
Thanks for watching.
Have a great week and stay safe,
Calvin and Marie
WOW!!!!!!! THANKS FOR SHARING!
Thanks for watching.
Have a great week,
Calvin and Marie
I would of ate those hockey pucks , I mean biscuits...lol ….If your hungry enough it all tastes good. Tack bread is has fed many an army which is kinda what you had.
Richard D Very funny! You made me laugh....
Flour has a shortish life span so storing wheat berries and getting a hand grinder are a better way to go. As a added plus if you use the fresh ground flour quickly (less then a Day) you will still get some of the vitamins before they oxidize out.
Flour...maybe 5 year life span
Wheat berries ...25 years plus depending on how it was stored.
I seen a person put the flour in brown paper bags then vacuum seal the bag in a plastic bag. I always take a vacuum with a 3/8 tube and remove the air from the mylar bag with an oxygen absorber inside. After a day you can see the shape of what's inside because the mylar bag with no air wraps around the food. I ordered 50 lbs. of flour I will use both methods using the paper bag and see in the future which works best.
Great video, I loved it !!
Marie Towe Thanks
I made the same mistake with self rising flour n corn meal. If it doesn't smell bad or look bad just add back in ur baking powder like if it was plain. Worked like a charm
Jan Looney Thanks for the good advice, because I know I have more stored away.
Even if you did not want to eat it, you could keep it around, and lightly cover your crops, if there were locust coming to your area. The locust will eat the flour causing it to gum up on them, which will preserve the crop.
Thanks for watching, great idea.
Good tip. I have all purpose Flour in a glass jar for about 18 months, I don’t know if it’s bad, I never smelled flour so I don’t know if it’s good, so I will save it for the garden, guess I won’t be making bread,
With an oxygen absorber your package even puffed will be fine, it's just nitrogen gas left in the bag the oxygen is gone.
Thanks very much
Very good info
Great informative video.
Thought there was supposed to be some 'rising time' with the biscuits set aside in a warm space, not straight into the oven.
Self rising flour has baking powder added, baking powder will not work after a few years cannot keep on shelf long term, should only keep AP flour long term can keep cream of tartar and baking soda long term and mix together to make baking powder when needed
my understanding is that you could add baking powder to the recipe
This is discouraging....I just started vacuum packaging yesterday and I had a foodsaver bag fail on me.....ehhhhh. All that work
Yes, that can be disappointing
Your biscuits looked like the pictures on the bag. LOL.
Yes they did, lol
Thank you and just subscribed 😊
Thought you may of given the recipe to this but great video none the less 👍
Thanks for watching and supporting. We appreciate all our subscribers. We are always learning and trying new ways to do things. Have a great week... Calvin
Use your favorites 4 sure 🌻🐝
Thanks for taking the time to post this video. I believe the bag of self-rising flour had pressure in it from the flour, shortening, salt, and baking powder trying to rise from what little moisture was in the shortening when you first stored it. While the bags are sitting out on a shelf, the moisture in the mix will evaporate through the paper bag, but once sealed in an air tight container, it'll begin working. The flour mixture was off-gassing and puffed up your bag. Best to use regular/plain flour for long term storage. For 10-year storage or longer, better still is to use whole grains and grind your own flour later when you use it after storage. The flour was still good in your bag here, you could have just added some fresh baking powder to it. I place my store-bought paper bags of flour, as well as cookies, crackers, pastas and beans, etc. (taking them out of any plastic packaging ) on a cookie sheet in the oven at 200 degrees for 15 minutes to dry out the contents before putting them promptly in Mylar or foil bags and sealing them. Also, I make sure to store and open my Mylar bags and 5-gallon buckets in a dry room when loading the items to be stored. I try to be careful that my hands are not damp from perspiration while loading my bags and buckets, or I'll add enough moisture to a sealed Mylar bag and bucket to begin spoilage within a few weeks. Just subscribed to your channel. Brum
Thanks for your reply, I think that is the best explanation that I have heard yet. Thanks for subbing our channel. Have a great weekend...Calvin
That is excellent information. Do you have information on why whole grains would store longer than ground grain in an O2-deprived environment? I'm no food expert but to me it doesn't seem like it should matter.
Flour requires 2-3times the recommended oxygen absorber size for the size of Mylar bag. So a 5 gallon Mylar requires about 4000CC oxygen absorber.
It was the leavening agent that went bad in your flour, you were using self-rising flour which you cant store like that. You have to store just regular four and add the leavening agent when you are ready to use the flour because yeast, baking soda, and baking powder do not last very long in storage at room temperature, they lose their leavening properties.
Yes, I agree
What brand of mylar bags are best. Hello from ireland 🇮🇪
Hey man, I agree with the below, tour problem is not the flour, rather the baking powder. Great video!
Thanks for watching, I agree with you.
Living off grid door storage
Flour does better if you Vac seal it in half gallon jars
Thanks for the info,
Calvin and Marie
for your next stored flour test don't knead the dough too much and put your biscuits up against one another in the pan.
Praise God. A man that puts God first, preps and cook! What more could a lady ask! Keep doing g what you're doing. God bless.
Wish my husband could bake me some cookies... lol
Thanks for watching.
Have a great day,
Calvin and Marie
I think the density of the flour helped preserve it.
Thanks Deborah. Yes the flour was still good but the self rising didn't work. I learned to just store all purpose flour.
Happy Thanksgiving,
Calvin and Marie
Thanks for doing the test. I would not store self raising flour though. Those chemicals slowly degrade.
Thanks very much
The Church tells us to store wheat not flour if it will not be used for more than a couple years. Wheat last 20 + years. Agree with the other post self-rising flour, not a good idea.
If you had it sealed with O2 absorber why would it matter if it were pre ground? Can you give me a good reason that's not just "a bunch of old men with an imaginary friend told me to?"
jack1234 you should not do what the church says. Do what the Bible tells you.
I think if you would have took the flower out of its original bag when you put it in malar bags it would have been better had it just been in the malar bags
Thanks for watching
Probably should have put the flour directly in the bag, threw a 500cc then removed the air, and sealed. Still could feed the chickens with those biscuits or lure some small wild game.
Thanks for watching, yes that would be a good idea also.
@@SouthernCountryLiving
No problem. Nothing goes to waste.
I would think that this experiment is lost on the flour because there are two factors which could have caused the failure. Was it a lesson about quick rise flour or the necessity of having an air tight bag.
when storing flour store all purpose but do not store self rising, it loses its rise after a bit.
Thanks for watching, yes that is what we do now.
Reading the comments, Mr. Southern Country Living said he had shrunk down the bags upon sealing, but the Mylar bag in question looked puffy. Even if it the seal had broken, that wouldn't puff up the bag. It seemed more like the seal was fine and something inside was puffying up the bag. What would that be? Nitrogen, yeast, baking powder? Anyone?
Thanks for watching. I did this video a long time ago. You are right, the bag was sealed good. The problem was that the self rising flour caused the bag to swell just like it causes bread to rise. I think that it releases carbon dioxide gas but I'm not a chemist. Lesson learned to only prep all purpose flour or just the wheat beans.
Have a great day,
Calvin and Marie
@@SouthernCountryLiving Thank you!
More than likely the baking powder. Good thing it didn't blow up.
They didn’t rise because that was self rising flour and the leavening agents (baking powder) mixed into it expire much earlier than the flour.
The yeast is only good for a few years. It died on you so the biskits didnt rise. It would probably make pancakes. As long as it smells good it probanly is good.
I would sop up some molassas with one and see how it tastes.
Thanks for the video.
John davis
Self rising flour does not have yeast. Just thought you might like to know. Great video. Thanks
It would be better if u had empty the glour directly into the mylar bag and put yhe o2 ab.
In the bag
Plus u have to add a little baking power in the flower then the biscuits would rise
Was listening to another guy on youtube and he was saying that sometimes the bags don't reduce from the oxygen absorbers but the oxygen is gone and replaced with Nitrigon. This guy explains it well at about the 8:20 mark of the clip - Type in (Pinto Beans - Long Term Storage using a New 7mil Mylar Bag)
Thanks for watching.
Have a great week,
Calvin and Marie
where is the best place to buy Mylar bags??
Thanks for watching. I bought mine off of Ebay. It has been several years since I bought any so I don't know the best place to buy them now.
Amazon just ordered some
Why throw it away? Mix up some biscuits with baking soda and buttermilk! Baking soda doesn't go bad like baking powder.
SandcastleDreams Does it still rise with just soda ?
@@maryisabell8760 Yes! As long as you add an acid to it.
I don't know about anyone else, but I wanted a bite of that cookie.. 😋
Thanks very much
I have a MasterVac and store in nitrogen, I wonder how they will fair.
I don't know, but check them occasionally to see how they are doing.
Calvin and Marie
You can't keep self raising flour to long, the leveling goes bad! Read the label on baking powder!
Thanks for watching, yes you are right.
You can make your own clay pigeons with that flour.
That was self rising four. Either the the yeast or baking powder went bad or you didn't add salt or sugar to feed the yeast and you didn't work the dough long enough and set it out and cover it to see if the dough would rise at all first.
Thanks for watching. Yes I believe that the baking powder went bad. Lesson learned is don't store self rising flour.
Better to store red, hard or white whole wheat berries which last 30 years in mylar and O2 absorbers. Then grind them into flour as you need it. Ground flour does not store much longer than 5 years.
That was some of our first attempt at storing ahead, we have learned better now. Thanks for watching, have a great week... Calvin
Where do you get the whole wheat berries and where do you get the grinder what kind
It's because it's self-rising flour. It has something that activates it, so it will balloon out. Buy regular unbleached flour and that won't happen I betcha
Thanks for watching, you are right about that
Oh so i don't need to pour the flour out to the mylar bag i can just put bag right? I have 5 gallon mylars bags ans i could fit one 20kg flour in it
Thanks for watching. Most people remove the flour from the bag. This is just how I did it the first time I stored some flour.
Hard Tack!
Yes
there was a bad seal or ur oxy absorber wasnt good anymore, ive had them in the same bag but one oxy absorb wood work but another wouldnt
looks like uv done some cooking in ur day
Just add a tablespoon of Baking Powder to the dry mix in the bowl.
Great tip!
Self rising flower already has a rising agent in it. If u store this type of flower the rising agent will not work. You would need to add a rising agent like baking powder to get the same result. Flour isn’t bad it’s just he rising agent. I would not store this type of flour.
Thanks for watching
I didn't know you could just put the original packaging in there.
Thanks for watching. I did this back in 2013, I didn't know if it would work either. I just tried it. The flour was still good, it just didn't rise. I'm now just storing all purpose flour.
Have a Great week,
Calvin and Marie
It's best not to store flours, it's better to store wheat berries etc and grind them when needed - then you also always have the option to sprout them for great nutrient content or even grow wheat
Thanks very much.
Have a great week,
Calvin and Marie
flour is still good the yeast dies and thats what makes it rise its completely fine to eat just wont be as soft as you would like
Thanks for watching. You are right about that.
Have a great week,
Calvin and Marie
You would need to add Baking powder. The baking powder goes bad. the flour is still good.
Thanks for watching.
Have a great week,
Calvin and Marie
To all the experts in the comments. Can baking powder be stored long term? If so, how?
Yes, but it must be air tight and moisture free.
Southern Country Living How long will the baking powder keep ? Is it better to store baking powder in a mason jar and vacuum seal it ? If I have a new container of baking powder - will it store good unopened ? Thank U 😀
bullshitdave Thank U very much for your reply . I will do as U say . Blessings ❤️
bullshitdave Got it - 👍🏼 Thanks Dave .
The air was out the nitrogen was in the bag. Its still good
Thanks
The oxygen absorbers only remove the O2, not the Nitrogen. So having some gas in there does not mean there was oxygen. If you had the right sized absorber and the bag was completely sealed (no leaking when you squeeze it) then it probably did remove the oxygen. Of course, you have to put those absorbers in soon after first exposing them to the air in order for them to be able to work,
Thanks for watching
Southern Country Living did you freeze your flour first before sealing them in mylar bags?
You gotta store flour in vacuum in my opinion and replace every 5 years
If flour did not have yeast in it and you use fresh yeast might be ok
I'm watching this in March 2020. Just wondering..if the baking powder goes bad in the stored flour, will it still leave the bitter taste of baking powder ...if you use additional fresh baking powder with the old flour ? Hope that makes sense. I really hate the bitter taste if i use too much baking powder.
Thanks for watching, I'm sorry but I don't know the answer to that question.
Have a great day,
Calvin and Marie
Good Morning, I just subbed your channel. Thanks for Sharing...God Bless...Dar
Thanks for watching !!
I just subbed your channel also. I have been wanting to do more videos on prepping, but sometimes its hard to find time for every thing I want to do. I will watch some of your videos soon.
Yeast man yeast!....or baking powder....flour don't rise on it's own!
Thanks
Nothing wrong with the flour...the baking powder is the problem. Store reg flour and baking powder separately...it doesn't last.
The oxygen absorber absorbed the oxygen but not the nitrogen which is why you have air.. it did it’s job. I think it was the flour.
you over worked the dough ....try it again and don't over mix
The Mylar bags have too many sharp edges and get pin holes real easily. They need to rethink the strength, especially as expensive that they are
Thanks very much, yes they do.
Calvin and Marie
I would buy the 7 mil bags.
@@SouthernCountryLiving at what cost!! More than the foods worth.
I use thick mylar bags and round the very sharp corners with scissors.
Cottection flour
Never store self rising flour
Thanks
Can I offer some advice? Don't store more in a mylar bag than what you will eat in a few days! There's no sense in storing foods and then opening only to have nothing to put the opened foods in and not way to seal if powers gone😊 God bless you all and be with you! May heaven guide you!