Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what effects this might have on anything I do bake.
Do baked goods turn out any differently when flour is kept in the freezer vs flour kept at room temperature? Also, if it's okay to freeze flour, how long will it last this way?