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AntoniaJames is a trusted source on Bread/Baking.
It depends on what I'm using it for, how far beyond the expiration date it is, and whether it's been kept in the very back of the fridge, where it's coldest. I go through a lot of it, because I use a quart every ten days or so for making bread, salad dressings, muffins and other baked goods, etc. I have come back from vacation, however, to find a half quart in the back of the fridge, a week or so past the date on the carton, and it's been just fine for baking. Look at it and smell it. If it looks okay, though a little thicker, and smells okay, though a bit more tangy, it should be fine. Shake well, though, before using! ;o)
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