Flour Storage

[dizzydays]

I think its been discussed before; I know the general idea for flour is to stick it in the freezer for a few days to get rid of any bugs and then store it in a box, maybe with bay leaves.

Question is - has anyone done this for any length of time and found it works ok? I've persuaded a work colleague to start storing food 'in case of price rises /shortages etc'. Also got her baking bread but shes asked me about storing flour and I dont want to tell her wrong. Also dont want to get into mylar....that might be a zombie too far
My flour tends to get used fairly quick and I'm also a bit dubious about storing it so could do with sorting this out.

DD

[tigs]

after freezing it putting it into mylar bags with oxygen absorbers is the best way to store it

[jansman]

From experience, I think (like most foods) cool, dark and dry. When I (used) to make my own bread, I stored flour on the floor of the pantry. What a plonker! It went mouldy. One learns.

[Reservior]

after freezing it putting it into mylar bags with oxygen absorbers is the best way to store it

I'm not sure about this, in that I'm not sure the cost of an O2 absorber is worth any benefit it might have in a bag of flour. Let me explain my thinking. We all know what an O2 absorber does, it absorbs air in a sealed environment. This is great for things like rice, pasta, wheat etc which will have air around it, inside a bag etc. With anything in powder form, flour, powdered milk, instant mash, ground spices etc the powder compacts together, naturally expelling air around it. I suppose the O2 absorber would take care of the air between the contents and the top of the bag but it might be a bit of overkill for the cost?

After explaining why I didn't think it would be worth it I may have just convinced myself that it might be