sf wrote:
>
> On Sat, 19 Jul 2008 16:05:13 -0500, Andy <q> wrote:
>
> >How long does flour last?
> >
> >Got two unopened sacks of Bob's Red Mill semolina flour, two years old
> >probably.
> >
> >Looks good, feels good.
> >
> >What say you?
> >
> I say if it smells good and there are no bugs, use it.... or throw it
> in the freezer.

Freezer is supposed to be the best storage for whole flours with higher
fat contents. Can't hurt for others and certainly should eliminate any
bug issues as well.