Sprouted flour can be stored at room temperature for six months after milling unlike unsprouted flour that must be used immediately so it doesn’t go rancid. The germ cell of the grain is the part that degrades and becomes rancid when milled. When grains are sprouted, the germ cell is consumed by the endosperm and it is no longer in a state that can become rancid. This is one of the many advantages of sprouted flour.