Good or Bad Flour.
Experience is also necessary to judge of flour; but any one in the habit of using flour may form a pretty accurate idea whether it is good or bad. If fine and white, it may be considered good so far as colour is concerned; but if it be brown, it shows that it was either made from inferior wheat, or has been coarsely dressed—that is, that it contains particles of bran. However, brown flour may be of a good sound quality, and fine white flour may not.
To judge of flour, take a portion in your hand and press it firmly between the thumb and forefinger, at the same time rubbing it gently for the purpose of making a level surface upon the flour; or take a watch with a smooth back and press it firmly on the flour. By this means its colour may be ascertained by observing the pressed or smooth surface. If the flour feels loose and lively in the hand, it is of good quality; if it feels dead or damp, or, in other words, clammy, it is decidedly bad. Flour ought to be a week or two old before being used.