I live in an apartment, and I hope that I can "stack deep" a bit of whole wheat flour from a restaurant supply store. I'm starting to bake my own bread to save money and I'm hoping that I can stay ahead of potential shortages. Considering that I would go through about a pound a week, I'd prefer to keep my supply of flour fresh and dry. I'd like to have my flour stored in about 5lb increments in a series of hopefully airtight containers.
What's a good storage container for this sort of purpose? Are there any drawbacks and warning signs for flour storage that I should know about?