Hi Marie! Flours are best stored at cooler temperatures in airtight and dark places. While you can store it out of the fridge if you have a cooler place to store it in the winter, it would generally be better stored in the fridge or freezer for a consistent cooler temperature and dark environment. When moist crumbs of the loaf you are slicing begin to gum up the bread knife, the humidity wouldn't necessarily be to blame. If you are storing the loaf in an airtight container then this would trap moisture which could end up on the knife. Alternatively, if the bread was slightly under baked then you might be getting that last bit of moisture that didn't evaporate on the knife when slicing. Happy baking!

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