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.

@SouthernCountryLiving

6 жыл бұрын

Butch Broussard thanks for watching, that is a very good point.

@ALPHAJACK78

5 жыл бұрын

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

@shouldibehere

4 жыл бұрын

@@ALPHAJACK78 I have hardtack I made in 2011. It's still good.

@TheWtfnonamez

4 жыл бұрын

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.

@IAMYOU-.

2 жыл бұрын

@@shouldibehere What is hard track

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,

@SouthernCountryLiving

5 жыл бұрын

Thanks for watching, you are right about that.

My mother always trimmed off the pointy edges on mylar bags making the pointed edges more rounded they sealed just fine

Self-rising flour will go 'flat'. I only store plain flour for that reason.

@billyandrew

2 жыл бұрын

I teaspoon of baking powder makes plain flour self raising.

@vickikunetka1111

2 жыл бұрын

Exactly what I was thinking. The flour didn’t fail, but any self-rising ingredient certainly would.

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.

@milksomethinggood

2 жыл бұрын

Are you in an area of high humidity or low/normal?

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.

@SouthernCountryLiving

6 жыл бұрын

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

@dawn4678

6 жыл бұрын

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.

@dianestewart7917

5 жыл бұрын

@@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.

@SouthernCountryLiving

5 жыл бұрын

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

@dianestewart7917

5 жыл бұрын

Glad you deleted her. I had to really hold back in my response. ;)

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.

I know darn well he slipped up cooking biscuits so he can get to the important stuff like oatmeal cookies.

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching

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 💛

@SouthernCountryLiving

3 жыл бұрын

Thanks for the info. We are only doing all purpose flour now. Have a fantastic week, Calvin and Marie

Very informative. I'm new to all of this. thanks!!

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.

@tinkertailorgardenermagpie

3 жыл бұрын

for a lazy solution, cut a slit in the top of the paper bag, plop it in the mylar, then o2 absorber, then seal

I really enjoyed this video. It's both refreshing and educational to see things that don't always turn out perfectly

@SouthernCountryLiving

5 жыл бұрын

Thanks for watching... Calvin

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!🕊️✝️

@SouthernCountryLiving

2 жыл бұрын

Thanks very much

This was very helpful. Thank you. I think its good to check on a few preps after a couple of years.👍

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching. Have a fantastic week, Calvin and Marie

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.

@SouthernCountryLiving

2 жыл бұрын

Glad it was helpful!

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.

Great informative video.

I am happy to see your test. I am storing flour in mylar bags too...good to know it works!

@SouthernCountryLiving

3 жыл бұрын

Thanks very much

When SHTF we won’t be worried about total taste but I’m ordering me some Mylar bags 😊🥳

@SouthernCountryLiving

4 жыл бұрын

Thanks very much for watching. Yes we need to be prepared. Have a great week, Calvin and Marie

That was a very pretty view.

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!

@vickieadams6648

Жыл бұрын

You're right. Baking powder gets old too. It needs to be tested after so long.

Thanks for making this video... It was very helpful...

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching. Have a great week and stay safe, Calvin and Marie

Great video, I loved it !!

@SouthernCountryLiving

7 жыл бұрын

Marie Towe Thanks

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.

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching, yes we learned our lesson also. Have a great week, Calvin and Marie

@sharoncaverlee2803

2 жыл бұрын

Thanks for the info I was going to store srf for long term but not after reading this.I will use ap flour.

@someonessmile2045

2 жыл бұрын

😲

@vickieadams6648

Жыл бұрын

😳😳😳I didn't know that could happen. I bet it scared you guys. Great tip too.

WOW!!!!!!! THANKS FOR SHARING!

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching. Have a great week, Calvin and Marie

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

@SouthernCountryLiving

3 жыл бұрын

Muchas gracias. Que tengas un gran día, Calvin y Marie

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

5 жыл бұрын

Biting Mongeese - Geoffrey Bynoe Can baking powder be stored long term ? What method also - thanks

@jocarson5310

2 жыл бұрын

@@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.

Thank you Joan

@SouthernCountryLiving

Ай бұрын

Thanks very much

Very good info

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.

@SouthernCountryLiving

2 жыл бұрын

Thanks very much, Calvin

Use your favorites 4 sure 🌻🐝

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.

Thank you and just subscribed 😊 Thought you may of given the recipe to this but great video none the less 👍

@SouthernCountryLiving

5 жыл бұрын

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

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 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.

@kathleenmontiel2056

3 жыл бұрын

Richard D Very funny! You made me laugh....

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.

@SouthernCountryLiving

2 жыл бұрын

Thanks very much, Calvin and Marie

Thank you

@SouthernCountryLiving

3 жыл бұрын

Thanks for watching

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

With an oxygen absorber your package even puffed will be fine, it's just nitrogen gas left in the bag the oxygen is gone.

@SouthernCountryLiving

4 жыл бұрын

Thanks very much

Hey man, I agree with the below, tour problem is not the flour, rather the baking powder. Great video!

@SouthernCountryLiving

6 жыл бұрын

Thanks for watching, I agree with you.

@FamilystoreRoss

6 жыл бұрын

Living off grid door storage

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.

Your biscuits looked like the pictures on the bag. LOL.

@SouthernCountryLiving

3 жыл бұрын

Yes they did, lol

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.

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching, great idea.

@nyokamullins4000

4 жыл бұрын

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,

my understanding is that you could add baking powder to the recipe

Thought there was supposed to be some 'rising time' with the biscuits set aside in a warm space, not straight into the oven.

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

@SouthernCountryLiving

6 жыл бұрын

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

@BRUtahn

5 жыл бұрын

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.

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

@barbarap1477

4 жыл бұрын

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

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.

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.

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

@SouthernCountryLiving

6 жыл бұрын

Jan Looney Thanks for the good advice, because I know I have more stored away.

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.

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

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.

@SouthernCountryLiving

3 жыл бұрын

Yes, I agree

What brand of mylar bags are best. Hello from ireland 🇮🇪

for your next stored flour test don't knead the dough too much and put your biscuits up against one another in the pan.

@barbarap1477

4 жыл бұрын

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.

You can make your own clay pigeons with that flour.

I just now saw your video on the biscuits and made with the self-rising flour everybody knows even those that are not Preppers know that you cannot store self-rising flour for a long time due to the fact that it has shortening and baking powder. As far as a biscuits go only because it didn't rise does not mean that they were no good coming from a poor family we had biscuits and tortillas that were made with old baking powder and old flour and I'm 63 years old and still kicking it would not have killed you nor made you sick just so that everybody else me know hopefully you get this message and share God bless you and be well.

@dianestewart7917

5 жыл бұрын

No, everybody doesn't know not to store self rising flour. That is so rude.

@Mwilder05

3 жыл бұрын

@@dianestewart7917 I had not clue until this video. Guess what? I stocked up self-rising floue. Now i have to go buy all purpose flour.

@crazydee1955

3 жыл бұрын

@@Mwilder05, it happens. I never knew there was even a difference! Lol

@crazydee1955

3 жыл бұрын

@@Mwilder05 I would still use it.

@dianestewart7917

3 жыл бұрын

@@Mwilder05 just buy some baking powder to put in it.

Wish my husband could bake me some cookies... lol

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching. Have a great day, Calvin and Marie

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

@SouthernCountryLiving

6 жыл бұрын

Thanks for watching, you are right about that

Thanks for doing the test. I would not store self raising flour though. Those chemicals slowly degrade.

@SouthernCountryLiving

2 жыл бұрын

Thanks very much

You can't keep self raising flour to long, the leveling goes bad! Read the label on baking powder!

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching, yes you are right.

I don't know about anyone else, but I wanted a bite of that cookie.. 😋

@SouthernCountryLiving

2 жыл бұрын

Thanks very much

Why throw it away? Mix up some biscuits with baking soda and buttermilk! Baking soda doesn't go bad like baking powder.

@maryisabell8760

5 жыл бұрын

SandcastleDreams Does it still rise with just soda ?

This is discouraging....I just started vacuum packaging yesterday and I had a foodsaver bag fail on me.....ehhhhh. All that work

@SouthernCountryLiving

2 жыл бұрын

Yes, that can be disappointing

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.

@SouthernCountryLiving

5 жыл бұрын

That was some of our first attempt at storing ahead, we have learned better now. Thanks for watching, have a great week... Calvin

@michelevyas5353

3 жыл бұрын

Where do you get the whole wheat berries and where do you get the grinder what kind

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

@SouthernCountryLiving

4 жыл бұрын

Thanks very much. Have a great week, Calvin and Marie

Baking powder

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)

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching. Have a great week, 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.

@BRUtahn

5 жыл бұрын

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?"

@6969smurfy

4 жыл бұрын

jack1234 you should not do what the church says. Do what the Bible tells you.

when storing flour store all purpose but do not store self rising, it loses its rise after a bit.

@SouthernCountryLiving

3 жыл бұрын

Thanks for watching, yes that is what we do now.

I think the density of the flour helped preserve it.

@SouthernCountryLiving

3 жыл бұрын

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

Flour does better if you Vac seal it in half gallon jars

@SouthernCountryLiving

3 жыл бұрын

Thanks for the info, Calvin and Marie

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.

@SouthernCountryLiving

3 жыл бұрын

Thanks for watching. Yes I believe that the baking powder went bad. Lesson learned is don't store self rising flour.

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

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching. You are right about that. Have a great week, Calvin and Marie

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

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching

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.

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching

You gotta store flour in vacuum in my opinion and replace every 5 years

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

@SouthernCountryLiving

3 жыл бұрын

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.

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.

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching, yes that would be a good idea also.

@rayhanes1347

4 жыл бұрын

@@SouthernCountryLiving No problem. Nothing goes to waste.

You would need to add Baking powder. The baking powder goes bad. the flour is still good.

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching. Have a great week, Calvin and Marie

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.

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?

@SouthernCountryLiving

4 жыл бұрын

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

@Colthrone

4 жыл бұрын

@@SouthernCountryLiving Thank you!

@beholdheiscomingonthecloud5526

3 жыл бұрын

More than likely the baking powder. Good thing it didn't blow up.

looks like uv done some cooking in ur day

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,

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching

@TheNewTestament27

4 жыл бұрын

Southern Country Living did you freeze your flour first before sealing them in mylar bags?

If flour did not have yeast in it and you use fresh yeast might be ok

I have a MasterVac and store in nitrogen, I wonder how they will fair.

@SouthernCountryLiving

2 жыл бұрын

I don't know, but check them occasionally to see how they are doing. Calvin and Marie

Just add a tablespoon of Baking Powder to the dry mix in the bowl.

@SouthernCountryLiving

2 жыл бұрын

Great tip!

Nothing wrong with the flour...the baking powder is the problem. Store reg flour and baking powder separately...it doesn't last.

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.

@SouthernCountryLiving

4 жыл бұрын

Thanks for watching, I'm sorry but I don't know the answer to that question. Have a great day, Calvin and Marie

A couple of issues I had with this video; First is if that flower is already 4 years old, you're already at or near the anticipated shelf life even if you snort it perfectly. So, perhaps it wasn't a storage failure per se but just normal shelf life issues. Second thing to mention, is that just because it doesn't rise doesn't mean it's bad. I think I would have tried some small samples of biscuits, if no side effects try larger samples, and if no side effects use the flower for other things that you're not worrying about a rising flour. Baked some hardtack oh, some gravy, some wall paste oh, but don't waste it. This is why I try not to store flour for more than a couple of years, but have plenty of wheat on hand.

I didn't know you could just put the original packaging in there.

@SouthernCountryLiving

3 жыл бұрын

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

where is the best place to buy Mylar bags??

@SouthernCountryLiving

4 жыл бұрын

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.

@atthecrosshealing

4 жыл бұрын

Amazon just ordered some

you over worked the dough ....try it again and don't over mix

The air was out the nitrogen was in the bag. Its still good

@SouthernCountryLiving

3 жыл бұрын

Thanks

Good Morning, I just subbed your channel. Thanks for Sharing...God Bless...Dar

@SouthernCountryLiving

6 жыл бұрын

Thanks for watching !!

@SouthernCountryLiving

6 жыл бұрын

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!

@SouthernCountryLiving

3 жыл бұрын

Thanks

To all the experts in the comments. Can baking powder be stored long term? If so, how?

@SouthernCountryLiving

5 жыл бұрын

Yes, but it must be air tight and moisture free.

@maryisabell8760

5 жыл бұрын

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 😀

@maryisabell8760

5 жыл бұрын

bullshitdave Thank U very much for your reply . I will do as U say . Blessings ❤️

@maryisabell8760

5 жыл бұрын

bullshitdave Got it - 👍🏼 Thanks Dave .

Cottection flour

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

@SouthernCountryLiving

3 жыл бұрын

Thanks very much, yes they do. Calvin and Marie

@snorman1951

2 жыл бұрын

I would buy the 7 mil bags.

@shirlymullis1699

2 жыл бұрын

@@SouthernCountryLiving at what cost!! More than the foods worth.

@sandrataylor8966

2 жыл бұрын

I use thick mylar bags and round the very sharp corners with scissors.