I have a bag of stone-ground whole wheat flour my DIL gave me when she moved. It's been wrapped in plastic and in the bottom drawer of my refrigerator for several years. Ditto flax seeds....
I bake, but not with whole wheat. But now I really want to make bran muffins.
If I taste this raw to see if it's still good, what am I looking for? How do you judge if it's spoiled?