616521 Fri May 01 14:15:09 -0700 2009 1 31 Home Cooking 0 4646548 This may seem naive, but here goes anyways. Is it obvious when flour is rancid? Or is it subtle? I ask because I have never followed the recc to keep flour in fridge or freezer, as I do not have any spare capacity in either for flour. So I keep flour in the bags it comes in on pantry shelves. I have never noticed any particular problem, so either it is not going rancid, or it is and I can't tell the difference. In favor of it not being rancid is I usually go through it pretty quickly. I use AP, bread, WW, rye flours mainly. I guess most is on the shelf for less than 4-6 weeks except usually the rye is around quite a bit longer. Fri May 01 14:15:09 -0700 2009 242971 maple99 1 4646596 unless it's subjected to extreme heat or moisture, flour won't turn rancid in 4-6 weeks (assuming it wasn't sitting in a warehouse or on the store shelf for 2 years before you bought it!)...and yes, rancidity is usually pretty noticeable. there will be an unusual "off" odor the instant you open the bag. http://chowhound.chow.com/topics/587006 http://chowhound.chow.com/topics/528667 Fri May 01 14:30:16 -0700 2009 4646548 103920 goodhealthgourmet