Kitchen

[evelyner]

I heard Sarah Moulton say that unless you use a lot of flour. It should be in the freezer. 

[shoptilyadropagain]

I keep my salt shaker and pepper grinder on my stove.  I'm not a baker and use very little flour or sugar so I buy small bags and keep them in the fridge.  If I think about it, I'll put them in plastic containers in the fridge but don't always remember to do so.

[depglass]

Sugar and flour in those square tall Lock n Locks.  Salt in small one.  At cottage everything goes into Lock n Locks even table salt.  Actually that is in a set of Tupperware I found on Ebay.  I sure would like to see Lock n Lock make these, since I could use 3 sets and Tupperware isn't that cheap.  

[peachesncream]

I use two tall Rubbermaid containers to hold flour and sugar. I don't think they make these exact items anymore.

I saw some nice containers on the King Arthur Flour site. Like this one:

[Infinite Mom 47]

I have a Tupperware canister set.  It's white containers with blue lids that you press the center with your thumb to 'seal in the freshness'.  Bought it the seventies.  Guess it's vintage now.  

[Mominohio]

Until I remodeled the kitchen entirely in 2019, I still had canisters on my counter. They were unusually large, Rowe pottery ones. They used to be a necessity in my life. I wanted my baking goods right at hand, as I was raising a family, and baking almost daily for home, church, school, etc. 

After my kid grew up, I found that I was baking much less often, and the canisters were taking up too much prime real estate. I was lucky enough to be able to install a small pantry in the remodel with pull out shelves, so all the baking supplies went into lock and lock canisters and now put away in the pantry cupboard. 

I miss the canisters for the look, as I love my Rowe pottery, but I like the space I've taken back. 

My excess baking supplies are vacuum sealed in glass half gallon jars, and stored on shelving in the basement. 

[deepwaterdotter]

Flour in a King Arthur Flour locking-type container stored in a cabinet.  Sugar in a flat Rubbermaid comtainer stored in a cabinet.  Salt in a ceramic 'salt pig' setting on the countertop by the stove.

[Patriot3]

I keep my flour and sugar in the old Tupperware blue canisters from years ago.  Sugar is on cupboard shelf, flour in ref to keep away bugs.  I keep brown sugar in a zip lock bag in a snapware container that is similar to LnL.  Keep beside sugar.   Never gets hard.

I use iodized sea salt that I grind myself.  Just keep it in the cupboard.

[chickenbutt]

Lock & Lock, of course! 

Seriously, pretty much any food item, including those for the dog and bird, are either in L&L or vacuum-sealed.   Those, IMO, are the two best choices for food storage, and food storage is totally my thing. 

[Sooner]

We have some glass and some ceramic (large Le Creuset) ones on the counter because we bake bread often, make biscuits often or pancakes, and use rice often.  

In a corner on the counter we have a marble lazy Susan with cooking oils, vinegars and a jar of honey. They are all in pretty bottles and are handy for quick use.  In the same corner sits the bread machine.