It may be Flour Power month on Preheated, but here’s a few other food holidays in March that have grabbed the host’s attention. Today is Banana Cream Pie Day and March 4 is Pound Cake Day (or, as Stefin calls it, 450 Gram Day). Meanwhile, Stefin’s celebrating British Pie Week sponsored by Jus-Rol, a prepared pastry company the hosts discovered back in Episode 147 when they made Cornish Chunkies. If you want to celebrate, consider making Paul Hollywood’s Pork and Apple Pie from Episode 64 or a Steak and Ale Pie from Episode 113.

Bake Along: Double Ginger Spelt Cookie

Spelt kicks off flour month in a Double Ginger Spelt Cookie from the Cookery School at Dayelesford. Andrea purchased her spelt flour from Bob’s Red Mill while Stefin purchased hers from Dove’s Farm. Speaking of Dove’s Farm, Stefin graces the Listeners with a dramatic reading on the properties of spelt, otherwise known as the Roman Army’s marching grain. Andrea also shares a tip from Listener Rebecca to freeze crystallized ginger to make it easier to chop. Bake along and share your photos!

Flour Storage

Given the explosion of flours in the marketplace, the hosts felt it was high time to share some tips on the best way to store flour. Stefin has experienced weevils in her cornmeal so the recommendation to bring flour home and freeze it for 48 hours sounded like good advice. Andrea advises that square tins take up 25% less space than round ones, and refined flours can last on pantry shelves for 1-2 years, while wholemeal flours or nut flours should be stored in the fridge or freezer for 6 months to 1 year. Write the date of purchase on the bag, and don’t mix your new flour with your old flour.

Listeners, what are your flour storage tips?

Previously on Preheated …

Three Years Ago: Episode 17: Grown-Up Puddings and Custards

Two Years Ago: Episode 66: Bread Baking Time

One Year Ago: Episode 114: Crazy for Chocolate

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