Oh my, we've been doing this wrong for years.

Photography by Carlos Bravo/Getty Images

Attention bakers: You're likely storing your flour wrong.

If you're anything like most, you're probably keeping your bag of flour rolled up in its packaging, tucked into a kitchen cabinet or perched on a shelf in your pantry. It may be time to rethink that MO, especially if the flour in question is whole wheat.

WATCH: Perfectly Measured Flour

So what's a pancake-lovin' guy or gal to do? Place your flour in a tightly-sealed container. "Flour will stay fresh and usable if it’s placed in an airtight metal, glass, or plastic container, rather than leaving it in the paper bag packaging from the store. Flour takes a longer time to go bad compared to most foods, but the process will still move faster if it isn’t protected," writes Alexandra Whittaker for Reader's Digest in a story on proper food storage. "Whole grain flours are particularly sensitive. You might want to consider storing whole grain flour in the refrigerator or freezer to slow down the oxidation process further."

Who knew? Well, we suppose it's time to tell all our cookie swap friends.