Thanks for that Peter. I imagine, that amount of time, is to completely detaminate the flour giving you almost unlimited shelf life. Quite an extreme step to take as my aim (atm) is to give it a shelf life of about 1 month with the purpose of oxidising it.
Tom also seems to suggest that lower temperatures will reduce the oxidisation:
"Flour does change during storage, it oxidizes, meaning that it gets stronger. This may not be a good thing as it can result in excessive dough memory/snap-back during the forming operation. For this reason, we suggest storing the flour in the fridge if at all possible."
So... I think I will try to find an alternative method of keeping the bugs at bay! The post did provide me with some important information. One: that the container need not be airtight. Two: the life cycle of the critters My wife bought an airtight container yesterday but could only find one with a screw top mouth which is really too small for easy access. Now I can buy a suitable container easily which will most likely be completely ineffective