On Oct 23, 12:24 am, Boron Elgar > wrote:
> 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

Thanks Boron -- in it goes!