Storing your flours and grains
Sorry, you all will get sick of my questions... but... storage...
Now i remember one of the reasons I stopped baking bread eons ago - storing flours and grains and seeds. Back then we lived in a TINY apt and didn't have a lot of storage space. Now, I have more room, but not tons.
Also, "way back when" I had a batch of millet from a health food store that "hatched" and I had little moths all over my kitchen and I had to throw EVERYTHING out - my rice, other grains, etc. They could eat through/bite through ziplocs and plastic wrappings!!! So... that was the end of the baking breads daily.
And then, once, about 2 years ago I bought some WWflour and when I opened it up, it was full of weevils, but by the time I opened it up, it had been sitting in my cupboard a couple months and later I discovered they had invaded my raisins, nuts and cereal. It took awhile to get rid of those darn things because they found their way SOMEHOW into places or survived in crevices or something.
Obviously, I would love to avoid these disasters again. Right now I have HUGE cannisters that hold more than 5 lbs on my counter - one for flour, one for ww flour and one for sugar. I have smaller ones for semolina, brown sugar, powdered sugar, coffee, wheat gluten, dry milk and cake flour. These are pretty bug proof, but they are ceramic and heavy and I dont have room for more than I already have.
In my cupboards I have (in plastic) nuts and dried fruits along with honey and molasses and in the fridge, maple syrup. but where do you store or HOW should I store things lik millet, poppy seeds, sesame, spelt, etc. And where and how do you store other flours? Like I would like to have some rye flour and such... But I want to make it bug proof and still easy to access (I hate having to work to get to things I need.)
What are your secrets? I can't be the only one who has other cookin hobbies too, right? (like I have tons of stuff for my other cooking adventures too).