Moldy flour -- should the entire bag be thrown away?
I just opened a new bag of white flour and there are blue streaks on the surface of the flour that look like cheese mold. Has anyone encountered this before? I am thinking that mold somehow got into the flour, either before I bought it or after I brought it home. It was in our basement in a cabinet for about 2-3 weeks. My instinct is to toss the whole bag. Do other Food52ers agree or is any of it salvageable? Thanks so much. :)