Posted: 4/29/2026 11:12:58 AM EDT
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Like many of you I bought #10 cans of various samples from LDS. I made my first purchase in 2012. Then they offered a sample/variety pack. Today I opened a can of flour, the shelf life varies with who you ask, but LDS says 10 years. It has been stored in a constant cool temperature, 55-65 degrees for 14 years. It looks and smells fine. My wife will make biscuits later this week. |
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Originally Posted By gojoe: Like many of you I bought #10 cans of various samples from LDS. I made my first purchase in 2012. Then they offered a sample/variety pack. Today I opened a can of flour, the shelf life varies with who you ask, but LDS says 10 years. It has been stored in a constant cool temperature, 55-65 degrees for 14 years. It looks and smells fine. My wife will make biscuits later this week. Update!! I left the flour, half of the can and the other half lightly covered in a bowl out on the kitchen counter over night. When my wife went to use it, it had a strong rancid smell. I Will be trashing the rest of stored flour I have. And refilling my pantry. |
When you replace it, buy hard red winter wheat, i.e, full unprocessed wheat kernals aka "berries."     The bucket is from back when we owned a mid size commercial cannery in the late 1990's. It's been stored in high heat/non climate controlled environment in S. GA since 1998. Making bread three times a week with it. Not a bit of failure in it. Whole wheat is more versatile than flour, stores better, has more vitamins- the fda an organization not exactly known for giving a shit about people's health forces them to ADD back vitamins to milled flour and of course BLEACHED (white) flour even more yucktastic... Have thrown out 500+ lbs. of white flour over previous decades of storing food (40 years now) due to failure with the flour storing long term. Stopped buying flour for LTS almost 30 years ago and haven't had any losses since. |
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In business since 1992- Over 30 Years in business- Thank you for your business!
Quickest ways to contact us-
912.375.1480
[email protected]
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Originally Posted By Lowdown3: When you replace it, buy hard red winter wheat, i.e, full unprocessed wheat kernals aka "berries." https://www.ar15.com/media/mediaFiles/92237/IMG_8403-3729114.jpg https://www.ar15.com/media/mediaFiles/92237/IMG_8405-3729121.jpg https://www.ar15.com/media/mediaFiles/92237/IMG_8263-3718236.jpg https://www.ar15.com/media/mediaFiles/92237/IMG_8265-3718239.jpg The bucket is from back when we owned a mid size commercial cannery in the late 1990's. It's been stored in high heat/non climate controlled environment in S. GA since 1998. Making bread three times a week with it. Not a bit of failure in it. Whole wheat is more versatile than flour, stores better, has more vitamins- the fda an organization not exactly known for giving a shit about people's health forces them to ADD back vitamins to milled flour and of course BLEACHED (white) flour even more yucktastic... Have thrown out 500+ lbs. of white flour over previous decades of storing food (40 years now) due to failure with the flour storing long term. Stopped buying flour for LTS almost 30 years ago and haven't had any losses since. This is the way. We have flour, but it's our pantry/daily use. Nothing for long term. We have hard red and hard white wheat and multiple grain mills stored. |
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Originally Posted By gojoe: While I agree with you. I know that I will not mill wheat berries. For us 100 -150 lbs of flour as back up would be plenty. If shtf last longer than one year. It won't matter. Yeah, you have to store what you'll eat. We have damn near a half ton of wheat berries, but in the last 6 months, my wife has been diagnosed w/ a gluten allergy.  So now we're adding more to our non-gluten food stores.
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