I have all-purpose, whole wheat, whole wheat pastry flour, corn meal, a small bag of semolina, and rye, all of varying ages and most not stored in the freezer. I also have revived my dehydrated sourdough starter. First, how do I tell if flour is good (I'm worried about the whole wheat and whole wheat pastry flour stored in the basement)? Second, if the WW pastry flour IS still good, should I save that for quick breads and cookies, or can I mix with all purpose or vital wheat gluten (I think I have a small bag in the freezer) or something to substitute for your Pastry Flour Blend?

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