Shelf life of whole wheat flour
Someone reminded me in a previous post that whole wheat flour should be stored in the fridge, not in the cabinet. If I have an open bag that's been in my kitchen cabinet (relatively cool) for about two months, should I risk eating it?
Is there a way to know if it's already rancid? I realize that a lot of oils don't actually smell bad when they're rancid, but can still make you sick.