I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flour per session on my surface. I would like to use more flour but don't like wasting the fairly expensive 00 flour I work with. When I'm done making the pizza, I usually just scrape all of the leftover bench flour into the trash.
I would like to know if I can consider reusing the bench flour after it has come into contact with my dough, hands, and work surface. Would I be introducing bacteria or other unpleasant things into my flour bag if I put the flour back into it? Is there a different method I should use to keep the bench flour around for the next session?