How long do ground flax seeds stay fresh?
I am in the process of making a sourdough flax seed bread. Unfortunately I spaced out a little and forgot that ground flax seeds go rancid fairly quickly. My bread fermented at room temperature (around 16-17 C) for about 10 hours until just now, when I shaped it and put it in the fridge to proof until I get back from work.
When I uncovered the plastic wrap I thought the smell was a bit funky but maybe that's just the combination of the fermentation + flax seeds that I'm not used to. Could it have gone bad over these 10 hours? I'm going to bake it either way, but having read some warnings about flax seeds I guess I'm a little paranoid.