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