Rye and ergot
I have some rye flour that has been sitting on my shelf for maybe 8 months. It has not been airtight, nor has it been refrigerated. I have some questions:
1. Is this dangerous? If there was no ergot on the flour before (it's Bob's Red Mill, so I assume there was not), could it have developed since then?
2. Should I toss the bag? I hear it can go rancid.
I've just made two rye loaves and got a concerned question from my mother.