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LibrarianChef said:Actually, I'd have to look it up, but I thought most of the flour bugs were there before the flour was milled. I guess that just means that you begin to see them as they grow bigger feeding on the flour. Ick. Again, double-check me on this. It's been many years ago that it was explained to me about bugs and bug parts being left behind in foods during processing.
Yes, flour can go bad if it is not stored properly or if it is past its expiration date.
The shelf life of flour varies depending on the type of flour. All-purpose flour can last for 6-8 months, while whole wheat flour can last for 4-6 months. However, storing flour in an airtight container in a cool, dry place can extend its shelf life.
Flour that has gone bad will have a rancid smell and may have small bugs or mold growth. It may also have a different color or texture than fresh flour.
It is not recommended to use expired flour as it may affect the taste and quality of your baked goods. It is best to check the expiration date and use fresh flour for best results.
To keep flour fresh, it should be stored in an airtight container in a cool, dry place such as a pantry or cupboard. Avoid storing flour near heat sources or in direct sunlight.