First timer here. I've been watching my sister experiment for the last year, and it's pretty incredible to taste/feel the difference in FMF. My sister has been getting 5-6 gal. buckets of hard red wheat from her husband's family. She had the buckets with the gamma lids lined up like a small wall in the kitchen until we helped organize a cool, dry spot in the basement.
I don't know that I can make that kind of room at my house. She bakes probably every other day for her family. I would probably only be baking once or twice a week.
So ... questions: How are you storing your bulk grains? Guessing you re-use the buckets by buying/refilling with bags of grain instead of buying more buckets?? I don't think I want to store in the bags, right? Maybe I should buy 25 lbs rather than 50 lbs at a time.