I just saw this article on flour storage and thought that some of you might be interested.
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.
In my search for spelt flour, my brother directed me to a company that sells all types of grains, beans, flours, etc for long term storage.
the name of the place is Walton Feeds. They are based in Idaho. You can download their catalog to see what they offer and how much the stuff is. Eveything from dried beans, to 50lb bags of flour to grain mills (no photos of the grain mills that I could find) , but what I found very interesting was the information on this particular area of their site that talks about long term storage and expected results.