STORAGE OF FLOUR
What is the best way to store flour for several weeks, (months)
Today, I received 4 pakages of KA Sir Lancelot flour. I plan on using these for pizzas.
Right now, I go through 5 - 10 lbs. of AP or organic flour per week, so I don't worry about sorage conditions.
But what is the best way to store flour for several months, (the Sir Lancelot, WW, Semolina) the flours we don't use on a daily or weekly basics.
I have a vacuum seal food saver, so I could vacuum seal them and/or freeze them.
What have others found is the best storage method.