https://cooking.stackexchange.com/a/33892/6168
For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Council. They can be stored indefinitely in the freezer.
What is the best way to store the whole wheat flour for daily usage?
Should it be stored in the fridge and taken out daily for usage and then kept back?
Best Answer
Hermetically sealed (airtight) containers. If it's not airtight you will eventually end up with flour bugs and they will move into to your non-airtight cornmeal container, and anything else they care to infest that isn't locked up tight. The old metal tins or quaint crockery are not adequate to prevent infestation, and sooner or later you'll buy some bag of something that already has the bugs in it; they'll spread. I use plastic tupperware type stuff. It's cheap and effective. Beauty comes at a substantial extra cost.