https://cooking.stackexchange.com/a/33892/6168     For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Council. They can be stored indefinitely in the freezer.   What is the best way to store the whole wheat flour for daily usage?  Should it be stored in the fridge and taken out daily for usage and then kept back? 
At home I use bail closure jars (for flour, and all dry beans, lentils, pasta,...).    They open and close easily, are airtight, and (most importantly) look sexy in the pantry or on the counter top ;-)     