How long will unground flour store?
Found this on milling site.
"Countless essential vitamins and oils are lost in today's commercially processed flours...all in the name of convenience. To ensure that today's store bought flour will last on shelves, all traces of the grains bran and germ must be removed. Why must they be removed? Because once the bran and germ are milled, they can only last up to 72 hours at room temperature before going rancid."
If grinding gives you 72 hours, just wondering how not grinding effects storage.