Thank you for your article. I’ve been looking all over for such information because I keep all my flours in the fridge especially whole grains in summer, being long hot ones. I have 2 questions on this subject 1) can I take out flours from the fridge and leave them at room temperature during winter? 2) could the flour, being humid, be the culprit to baked bread that when sliced, dirties the knife with damp crumb ? This happened even after letting the bread cool on a rack in the switched off oven , with door cranked, overnight. Thank you in advance if you can help me solve this issue.

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