Rusty Hinge 2 writes
The baker I learnt to make real bread from (though I've been making
some sort of bread since 1950) reckoned that the longer you kept strong
flour (and assuming you keep the moths, mealworms, mites out of it) the
better it became for breadmaking.

Many years ago in my student days I remember rescuing a large bag of
something (flour? rice?) by heating it and then sieving it to remove all
the unwanted protein.

I'd like to reassure anyone who has accepted my hospitality that that
was a *very* long time ago ;-)
--
Kay