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Post by Use Less on Nov 27, 2019 22:37:33 GMT
I just don't bake very often, since I'm cooking for 1. I was surprised, though, that a sack of flour in my lower cupboard says, "Best by 12-2014." Only needed a spoonful to thicken something. But beyond today, would you use that old flour, anyway, or compost it?
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Post by feather on Nov 27, 2019 22:49:29 GMT
I don't know what I'd do personally because if I needed a T of flour, I'd probably use it.
Whole grains don't go bad for years and years.
Flour goes bad faster because all the fats are ground up and closer to oxygen in the air and they they oxidize and get rancid faster (oxidized=rancid.) Usually you can smell it, it smells kind of bad, acrid. it smells like an oil gone bad, or nuts gone bad, it is a biting smell in your nose.
In terms of which types of flour go bad faster.
Ground whole grains go bad the fastest.
Ground refined grains, with nutrients and vitamins added, go bad a little slower.
If you give it the sniff test, and it smells okay, then it should be okay for now.
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