Dusting flour (baking) (powder, bread, leftover, pound)

[snowmountains]

I try to use good quality flours such as organic for baking bread etc. They cost more, of course. It seems a waste using expensive organic flours for dusting purpose, since there is always some leftover of it or it falls on the floor etc. So, how about using the cheapest flour one can buy for dusting? Such as this one, 25 lb for $7.76, wow! What do you all think? How much dusting flour do we actually end up ingesting?

[gentlearts]

I only use all purpose flour for everything, but if you use organic for a reason, what’s the reason? Do you fear a sprinkle of non will kill you, or what?

[silibran]

Honestly, unless you do a ton of baking, some dusting of good flour should not be seen as wasting flour. I’d just continue on. If you get to the point where you are baking every single day, and in quantity, then it might make more sense to buy a bag of all-purpose flour. From time to time I’ve seen smaller bags on the grocery shelf.

[grampaTom]

It's not like flour is a major expense. I just have White Lily all purpose flour on hand. If the recipe calls for 'self rising' I have the formula on hand to add the right amounts of baking powder and baking soda.

[Threestep2]

How does flower fall on the floor
How much do you realistically use for dusting? Does that warrant the purchase and safe storage of 25 pounds of dusting flour most of which you eat thus overriding your other flour?

[Debsi]

Flour goes rancid.. I wouldn't buy a 25 pound sack unless you do a LOT of baking. I can't imagine storing a second type of flour just for dusting.