I was making a cake when I saw some tiny black specks in my flour (King Arthur White). I got out my very strong jeweler's loupe & saw nothing moving, nothing resembling insects. I then checked the "best use by" date on the bag & am embarrassed to say that my flour is two years old- obviously I rarely bake. All over the internet are recommendations & they range from "throw it out & very carefully clean wherever it was stored" to "no problem- not harmful" to "if it smells bad, toss it; otherwise, it's ok to use." What should I do?

• Reply