The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the room is pretty dry, but there was humidity in the summer.
When I open the bag it is hard like concrete, but breaks apart once I start busting it up and its light, fluffy once I crush it in my hand. I think there might be a light must scent to it, but its sort of tricky, like is it there or not, seems to disperse after a little while. Color is good.
I am really interested in any seasoned opinion on this situation. I don't want to make anyone sick, I also don't want to over-react and toss out $100 worth of flour. I am going to test it also for rolls, I should have those in a few days.
Thanks! I think these responses cover it. I baked some bread to test from the same batch different bag today, Bread was good. I will test run the bag we talked about here in a few days as well as make sure my digestion/energy/flavor don't show any impacts. I broke up the chunks some and put in a giant plastic bag to see if it airs a bit or what. If any aspect of it fails I will make paper mache halloween ghouls. :)