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When it comes to baking bread, you’ve got a few different flour options. In addition to the regular suspects on your grocery store shelves — notably all-purpose and bread flours — the recent renaissance of stone-milled flours has added greater choice and complexity to this essential bread decision. And if you opt for the stone-milled stuff, or any whole-wheat flour, different rules of storage and shelf-life apply.
from WordPress https://jonathanwilhoite.wordpress.com/2016/04/19/your-flour-has-a-shelf-life-and-it-may-be-shorter-than-you-think-bread-rules-with-brooklyn-bread-lab/
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