I've got a chest freezer in my basement where I store my bags of flour in. Under these conditions the flour will easily last a full year and more. To use the cold flour I weigh out what I need and allow it to warm up for about an hour before I begin making my dough. If I plan on making dough early in the morning I will weigh out the flour the night before, cover the bowl with a sheet of plastic and allow it to warm overnight then use it as needed on the following day. I've tried keeping it in a sealed container at room temperature but I've encountered problems with flour beetles too many times. Yes, flour suppliers will tell you that their flour can be stored in a cool, dry place for up to a year and that is true IF the flour is not compromised between the time it is milled/packaged and you buy it from the store shelf. There was a reason why Grandma used to sift all of her flour before using it. I just find the freezer approach more appetizing than the sifting approach, but that's just me.
Tom Lehmann/The Dough Doctor