Any recommendations for storing flour/sugar/baking stuff?

[ClaudiaJean]

I would like to have a nice orderly baking cupboard with perfectly labelled jars!! Instead I have a mess. How/in what do you store your baking products?

cupboard in packets out of sight! Stuff's never in there long enough to put in jars.

I keep pasta & rice in those kilner type jars that are airtight & they look smart imo

I use Tupperwares (well, a version of), labelled. That probably makes me sad but you can stack them up and cram loads more in the cupboard.

I just have the packets in a large plastic box but I have always envied my next-door neighbours lovely shelf of labelled Kilner jars.
They're not very pricey, look really smart and are air-tight.

I put the whole pack in old ice cream tubs (walls, cream of cornish to be exact). They then stack up.

I also put rice and pasta in them too.

We've had to get through alot of ice cream

I have a small cupboard, with flours on one shelf, sugars (packets in large plastic box to avoid spillage) on the next and then quality street tins of decorations/ baking powder/ chocolate chips etc. I keep cake cases in a plastic box on top of the cupboard. No room to display nicely.

lock & lock from lakeland come in all shapes and sizes. Not as pretty as some storage containers but very effective.

Yes I use Lock & Lock - not as pretty as Kilner jars but I prefer things in cupboards as if they're on display they gather grease and dust in the kitchen.

Thank you ladies. I have just gone on a lakeland spree - containers, cookie cutters and baking parchment (I did not know what this was until today - now I have decided it is essential!!)

My storecupboard is a glass fronted bookcase, so kilner jars look lovely, the only drawback, is that unless you use the contents on a regular basis, it's hard to know the use by dates if you've decanted into the jar.

Anything i'm not using on a regular basis i try to cut out the sell by date and pop it in the jar.

I don't label either, i figure if i can't tell the difference between brown sugar and brown rice, then i shouldn't be let loose in the kitchen anyway.

I find some labelling necessary.. eg flour

Yes you have to differentiate between flours, and I sometimes make up the dry ingredients for pancakes and put the instructions on the label.
But, yes, they would spoil a lovely display - and If I had the space I'd have kilner jars behind glass- but I haven't so into the cupboard they go, utilitarian stylee.

nontoxic - dry ingredients for pancakes?

Mine are eggs flour and milk, only one dry ingredient! lol

Well, I make up a large mix of flour, sugar and baking powder (American-style pancakes) then I can use 1 1/2 cups of mix to 1 cup milk, 1 egg and 2 tbsp melted butter.
It means that , when I deign to make them I don't have to faff around with scales and teaspoons.

hmmm I've never made american style pancakes! Are they thicker?

Can I be cheeky and ask what the dry ingredients weights are please

ClaudiaJean, what containers did you end up getting?

Yes they are thicker and smaller. My recipe is American so uses cups. For a large mix:
6c. Flour
1T. Salt
6T. Baking powder
6T. Sugar
(2c. Powdered milk, in which case add water to mix)

To use:
Combine in bowl:
1 egg, beaten
1 c. Milk ( or water if you've used powdered milk with the dry stuff)
2T. Melted butter or oil
11/2 c. Pancake mix

Make up as batter then drop tablespoonsful ( my recipe says use an ungreased griddle which I can do as I have an Aga, but I'm sure a dry frying pan would work as you've already added oil), then turn when bubbles burst on the surface.

I hope that makes sense; the powdered milk is optional, but if you use it add water, if you don't add milk.

Kilner jars chez oysterpots, labelled with liquid chalk pens. The red is a lovely shade

Lucysmam, I got some Lock & Lock ones for flour and some 'preserving' type jars for sultanas, sugar etc. I also bought a ceramic egg tray which I am rather excited about!?!

ceramic egg tray? I'm curious, can you do a link?

Here it is - egg tray
I am pretty new to this baking lark but some recipes suggest eggs should be stored at room temp instead of in the fridge. At least thats my excuse...

ooooooh, I wonder if I could get away with getting one of those

Would look nice once the kitchen is sorted