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Reply #2: I don't know how you've stored it, but [View All]

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Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-27-06 09:16 PM
Response to Original message
2. I don't know how you've stored it, but
open the bag and give it the sniff test. Some companies nitrogen pack their whole grains and shelled nuts to retard spoilage. Not sure if they'd do it there, and if they did, they probably expected the gas to dissipate and be replaced with nasty oxygen slightly past April, 2005. However, be brave and open the bag. You'll know if the flour has gone severely rancid.

If it passes the sniff test, take a pinch and put it on your tongue. Rancid oils (which is what go bad in whole grain flours) will give you a hot sensation on your tongue.

Personally, I'd toss it if the bag doesn't specify "nitrogen packed." April 2005 was a LOOOONG time ago, and my guess is that the flour is unusable. The cake would be foul. If you're going to spend time baking, use the best ingredients you can get. April 2005 flour aint them.

To get longer life from whole grain specialty flours, store them in sealed plastic tubs in the freezer if you're not going to use them until they're 9 months out of date; store them in the fridge if you intend to keep them around more than a couple of days.

(whole wheat bread flour should be used for bread. Use whole wheat pastry flour for everything else, like quick breads, biscuits, muffins, and, yes, pastry)
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