I recently purchased the steel cone grinder attachment for my Bosch Compact Kitchen Machine.  So far, I'm fairly satisfied with the results (not that I have much by way of comparison). Since I've stopped buying packaged rye flour (and now whole wheat), I find it a bit of an inconvenience to grind every time I need even small amounts for things like feeding starters.  I have read that fresh ground flour needs to be used within 24 hours or the oils start to go rancid.  I guess packaged flours, even organic, has been processed somewhat to slow down the degradation process.  Is this accurate about fresh ground flour?  I would like to at least have a few hundred grams available to use when I need it, since I don't bake more than once or twice a week.  Would refrigerating or freezing be a good option?  And how long would either of those options prolong freshness?

Thanks,

Mike