Raggytash, when you write that, do you mean all flour, whether white or whole-grain?
I keep the whole-wheat and rye flours in airtight plastic containers in the refrigerator to reduce the risk of weevils and rancidity. We have always gone through bread flour (high-gluten white from hard wheat) at a fair clip, so I store that in a three-gallon earthenware crock on the pantry shelf.
If I really have to bin it, how would you go about disposing of six or so kilos of flour?
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sj