Storage of Large Quantities of Flour
Since you folks helped me out in my quest to find good Bread books. I figured I might as well ask for your help again. I have quite a large quantity of flour's, and have been storing them inside of their fifty pound bags, in plastic storage totes. Now after reading some of my newly purchased books, I find that they suggest storing them in a freezer so they dont go rancid.
I dont know if it matters, but I have 3 main tyes of flour,
1) Knoxbridge Mills- Premium Spring Wheat Flour, For Artisan Bakers, Unbleached, Unbromated.
2)General Mills- Gold Medal, All Trumps, Bakers, High Gluton, Enriched Bromated Flour, Bleached.
3)Progressive Baker- Fancy First Clear Flour, Spring Clear Flour
Now I just finished putting 150 pounds of flour into 1 gallon freezer bags, and then insde a large tote in my chest freezer. But before I cut open any more fifty pound bags I was wondering how you folks store your flour? And what kind of shelf life do you get out of them?