I saw reblog of your recent post and came across this in your feed. I just vac sealed flour on mass a while ago. Nice to get confirmation of long term storage.
One trick I learned is using a chopstick to pack the flour into a jar. You can typically get another cup and a half after pressing out the space with many multiple thrusts of a chopstick to the bottom of the jar.
Baking break is so therapeutic. The warmth and smell and taste of sower dough homemade cannot be beat.
!LUV