Storing grain and flour

[diamond lil]

All I've heard about flour adele is that it goes off and bread made with old flour won't turn out right. It just doesn't keep. But maybe somebody else will be of better help because I don't use mylar etc.

[Carrot Cruncher]

Cant the flour be put into mylar and oxygen absorbers as well as the grain?! and therefor last for years?

It looks like you can store flour that way according to a few sources, although it wont last as long as if you stored the grain itself which could/should last decades rather than years if stored properly. One of the problems mentioned is that the fine flour can get in the way of a good seal on the mylar.

From here http://www.tribwatch.com/artStorageLife.htm#flour

After seeds are broken open their outer shells can no
longer protect the seed contents and seed nutrients
start to degrade. Don't try to store unprotected
flours longer than a year. Hermetically sealed in the
absence of oxygen, plan on a storage life of 5 years at
a stable temperature of 70 degrees F. They should keep
proportionately longer if stored at cooler temperatures.
Note: Granola is not a long storing food because of the nuts. They contain high concentrations of oil which go rancid over the short term. Expect granola to last about 6-9 months

There are a few sites that say something similar.

[Setfree]

Thanks guys, think I'll leave flours then and buy and store some rye or spelt grains and make sprouted bread ( have tried 2 loaves recently were ok, bit chewy on the outside and use a manual meat grinder to process the sprouts in the absence of electric in a SHTF situation