White flour lasts for years if stored dry and away from excess heat and bugs. NOT in paper sacks, air tight containers. I’m using some white flour I bought in 2008. Whole wheat flour goes rancid often within 6 months. But white flour does not sustain life as well as ww. Best to store white flour carefully, wheat berries and a good mill. Bread made with ww and some white flour to lighten it is tasty; if a person is not used to 100% ww flour better get used to it now.
It probably helps to deep freeze your flour in its storage container in order to make sure the bugs/eggs are dead.