Flour moisture content
I've read that wheat flour typically has a 13% moisture content but this can vary due to how it's stored as well as the location's relative humidity. This has led me to wonder about two questions.
1. If you stored flour in a container with silica gel desiccants for food storage, would that reduce the moisture content in the flour below 13%?
2. Similarly, if you were to store flour in a non-airtight container in the freezer, which tends to have a dehumidifier built in to prevent ice build up, would that also reduce the moisture content in the floor?
Wondering if anyone has any experience with this.