Storing stone-ground atta through a coastal monsoon

I moved to a coastal town and my stone-ground atta now smells faintly sour within about three weeks, which never happened inland. I keep it in a steel dabba in a cupboard away from the stove. The bran in freshly ground flour presumably picks up moisture faster than refined maida does. I am close to just buying smaller quantities more often instead of solving the storage problem. For anyone in a humid place, what has actually worked, and does refrigerating flour cause condensation trouble when you take it out?

Sign in to join the discussion.