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I'm a completely novice baker and I tried googling this to no avail. I'm really hoping someone can help me out and lend some expert advice.
I have a large airtight cannister to hold my AP flour in my pantry. I last used it 7 days ago and just went to use it again today and noticed that the lid had been knocked ajar and the flour has been open and exposed for the last 7 days inside my pantry. Google tells me nothing about leaving flour uncovered. I'm guessing if there are no visible bugs in it, it should be fine? But I'm paranoid that perhaps there's something else that I should look for to ensure it's still safe to use?
Thank you in advance for any advice you can give. My cannister is 3/4 full and I would hate to throw it all out if I don't have to.
I’m sure it’s fine- as long as it’s not exposed to crazy high levels of humidity for a long period of time.
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