I went down today and introduced myself to the head baker at a local Artisanal bakery.  These guys supply the Banff Springs and Rimrock hotels and are renowned for the quality of their bread.

I introduced myself a serious home bread baker, said I guessed the flour the bakery was using was of a superior quality and freshness to flour I could by at the grocery store and would she sell me some?  She nodded, smiled and asked how much I wanted.  She has added an extra bag of her finest bread flour to this weeks order.  Next Tuesday I will have 20 kg of fine bread flour!  I can’t wait to try baking with this new flour.  It will be like Christmas!

My problem is that my last 5 kg bag of bread flour has lasted 2 months and I am afraid that after 8 months the flour will go off.  Any suggestions for storing this flour for a period of 8 months?  Alternately if anyone reading this is in the Bow Valley, want to split some fine bread flour?

Regards, Brian