Okay, I know I should store whole wheat flour in the refrigerator. But I didn't and we have had some hot periods this summer. The last loaf of bread I baked tasted sour. I attributed that to the cottage cheese I used in the bread, which was just on the edge of going sour. I just cut into a second loaf, made with the same whole wheat flour but with fresh cottage cheese that tasted wonderful, and it still tastes sour. Do you think it could be whole wheat flour gone bad?