On Sun, 21 Oct 2007 17:16:06 -0700, anthony
> wrote:

>I'm about to travel for some seven weeks and have a paper-sack still
>holding about 9 kg of rye-flour. Since we're heading into summer, I'm
>dubious about leaving it that long. Luckily, my hoard of baker's flour
>will be depleted before we leave for colder climes.....
>Is it best to cut my losses and ditch it rather than risk spoilage?
>Or, if I can clear enough space in our refrigerator, would seven weeks
>in the 'fridge be OK? Advice gratefully received.


Fridge or freezer should be fine.

I keep all my flours except AP in there.

Boron