What has been your experience with freezing flour as a percaution against little beasties? The recommendations I've read to kill any insects or eggs prior to long-term storage is to freeze the flour for 2 days or so. How do you deal with any moisture that may freeze out as a result? Is the amount of moisture present from relative humidity low enough to not worry about or should there be an extra step prior to storage after removing the bags from the freezer -- obvisouly, you'd want to let the flour warm to room temperature before popping it into a moisture proof bag. Anything else?