Unopened I agree with, but bad? The quality of most people's homemade baked goods is dependent on skill and equipment, not the age of their flour. There is a ri

Unopened I agree with, but bad? The quality of most people's homemade baked goods is dependent on skill and equipment, not the age of their flour. There is a risk of weevils over time perhaps, but that can ruin fresh flour too. I've baked cakes with two year old self raising flour (it's getting on for three now) and it's fine. On the foreseeable timescale of covid it's certainly not an issue. I used to buy 16kg bags from Shipton Mill which would last 3-4 months no problem.