Well, actually, we were speaking of the flower garden but . . flour or flower . . sound sounds the same to me! 
Once upon a time I used whatever flour I found in the grocery store. Probably the less it cost, the more I liked it. From there I switched to bread flour for my breadmaking. Then I discovered King Arthur flour and thought that was the best thing ever. Then I found patent flour at a Mennonite store. I liked it a lot . . til I found Wheat Montana Natural White Premium Flour at the Amish store. Did you even know there were so many variations of flour? Here’s a good article about different flours.
The Wheat Montana flour is my all time favorite. A friend here bought a bag for the first time this week so I’m anxious to hear what she thinks of it. I buy the 50 pound bag and store it in 2 – 5 gallon buckets.
Some of my buckets were ordered new. Some were purchased for $1.50 from the local grocery store deli or for $1 from the Wal-Mart deli. Icing comes in these buckets and the deli cleans them up and sells them when they’re finished.
I use the Gamma Seal lids which seal it tightly and keep any critters out. If I were buying more than 50 pounds, I’d freeze it for a few days before putting it in the buckets but I’ll go through 50 pounds quickly enough that I didn’t bother to freeze this bag.
And sometimes most of the time, I make a bit of a mess transferring the flour from the bag to the buckets.
And then I make bread, and even though I should wait til it gets cool, I can’t! I slice a piece off when it first comes out of the oven (I don’t eat the end!), add some butter and make sure it’s worthy of serving to my family. I would never serve bread to my family if I didn’t taste it first, while it’s warm . . I’m just a good person like that!
