I got ten pounds of rye flour from the amish store yesterday. They only had a single, two-pound bag sitting on the shelf but, when asked, the man behind the counter said they actually have lots of rye flour but keep it all in the freezer because otherwise Something Bad will happen to it. It's organic and I think it might be wholemeal but I'm not sure.
I haven't been baking for terribly long, maybe 8 months or a year, but I've never frozen my rye flour. Is this a legitimate need? Ten pounds of flour takes up more freezer space than I would prefer. Thanks!