Organic flour shelf life?
my English language skills are a bit limited, excuse me for any mistake I could make:
I've found a couple of sites here at Spain where to buy organic flour. I mean, stone milled wheat including the germ.
I'd like to try that flour, but as I don't bake a lot of bread (we're just 2 at home) I'd like to know what is the expected shelf life of this kind of flour.
I have a bag of whole rye flour which have a rancid smell even when fresh, but this doesn't seem to be a problem
since my starter loves it and this flour is just a small amount in my doughs.
But this would be a problem for the "main" flour, I guess.
I bake once or, at most, twice a week, and my usual bake is 500 gr flour.
Would this kind of flour stay fresh for, say, 3 months?
Thanks so much,