a question about flour?

[mothersmilk]

im resided in the fact ai will not go shopping untill the cubourds are quite litterally bare iv now managed to use the last of my flour stores you know the dregs that get left in the bottom of the bags and never get used
so now i would like you advice on what sort of flour to re stock with i like to bake so i need plain flour self raising and wholmeal for bread
are the own brand any differnt to the more expensive brands and also how is best to store it? is it ok seled in the bag or is it best to put itinto an air tight container?
TIA

I've had no problems with the Tesco's "Value" range of flour for ordinary baking although I do use Waitrose organic for bread. I mostly only use plain flour and add baking powder/bicar soda as required to make SR flour (the instructions are on the pot of baking powder)

I think an airtight container is recommended for flour

Don't know what is best, but I bake cakes and bread in breadmaker.

I use tesco value for cakes and tesco own for bread.
Store in the bags they come in as it gets used quite quickly.

I am sure someone will come along and tell me I am using inferior flour and should store it differently.

But I only get compliments from family and friends aout my cooking

thanks iv always used the value stuff just wondered if there was any difference other than price

The only thing about self raising flour being used a little old is that the raising agents seem to be less effective after a time - IME anyway! After a few floppy cakes, I started adding half a tsp of baking power in with the flour and this improved it a treat. Now I just buy plain flour and add my own raising agents - less hit and miss and can store it better. I decant flour into an airtight container on purchase to make it last longer.

i use value flour at my house

and brands at work... homepride / waitrose etc

i see no difference at all in the things i make at home and at work!