To add to what katie said, nuts and seeds have oils in them that can and will go rancid over time. These shuld be kept in an air-tight container in a cool place. It's best to keep them in the freezer of refridgerator if you have room. They do have a good shelf life if kept in a cool-dark place, such as a pantry.
Freezer bags, and other locking, sealing plastic bags are good only for short term storage. You can increase the storage time for most items (such as meats and veggies, by removing all air from the bags before sealing. But contrary to popular belief, not even this is foolproof. No matter how good the seal, plastic is not airtight. Think of a balloon. When you blow it up, and then tie the knot in the stem, it appears to hold the air in, thus inflating the balloon by expanding the rubber. Over time, the balloon deflates. This is not because of leakage through the knot. It is because the gas molecules in the air are small enough to squeeze between the rubber molecules and out into the atmosphere. The greater air-pressure inside the ballon causes this migration of gas molecules from out to in. It is the same for plastic containers. They are not truly airtight. It's just that the migration is so slow that it appears that the plastic is airtight.
When the air is sucked out of the bag, it creates a vacuum. The outside air pressure is much greater and the bag is pushed by that bressure against the food. Over time, air molecules (nitrogen, oxygen, helium, and other trace gases) infiltratie the bag, corrupting that vacuum. This allows them to react once more with the food.
But, if you take that same, evacuated bag, and place it into a second, larger bag, and fill that second bag with plain water before sealing it, and then freezing it, no air can get through the ice to corrupt the first sealed bag. This is a great method for long term storage.
I knwo this isn't exactly what is asked, but is offered as a helpful bit of knowledge.
As for flour, whole grain flour has more natural oil in it than does processed white, or unbleached flour. It should be stored in a large glass container with a tight-fitting lid. Unlike plastic, air molecules can't get through the glass. White and unbleached processed flour will last a long time in a good tupperware container. That's how I store mine. My whole grain flour's are in gallon glass jars.
Yeast is a living organizm and will die if not fed. Yeast becomes dormant when refrigerated or frozen and don't need to feed. yeast spores have been found in space, and in the upper atmasphere, in a dormant, but living state. Yeast needs to be stored in an sealed container and refregerated.
Herbs and spices contain volatile oils that will evaporate at room temperature, and that can be destroyed if exposed to light. These need to be stored in a sealed container, in a cool-dark place.
Hope this sheds some light on storage.
Seeeeeeya
