Freeze it first if possible, that will insure that you don't get bugs. When packaging put into 1 gallon glass containers, or 5 gallon food safe buckets, with a few bay leaves.
White flour will be fine, if getting whole wheat it can go rancid due to the oils, keep in the fride or freezer.
You might want to look eventually into a grain mill, and whole grain, white soft ( for baked goods ) hard winter wheat ( for bread making). Will last forever, you can package with oxygen absorbers, more nutrients as most flour loses it freshness after so many hours. Buying the wheat kernels is so much cheaper. Hope that helps.
As for yeast keep large amounts packaged in fridge or freezer.
As for sugar I get organic 25 pounds at time package in 5 gallon buckets and is fine.
I bought 25 lbs of Self rising flour last year. I separated it into gallon ziplocs and froze for 72 hrs. Then added bay leaves to ea. bag. Then put all the bags into a 5 gallon bakery bucket w/a lid. It is still just fine. But I can see that I did buy too much at a time and will buy a little less in the future.
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