This can be classified as an idiotic question, but I'm sallying forth anyways.
I have just closed my father's house, and he has several large containers
of flour. None of them are marked, and I can't tell if they're unbleached
bread flour, white whole wheat, or light rye flour. The white I can
probably figure out, but is there a characteristic taste to the rye or
whole wheat that I can ascertain by tasting it? I'd hate to use what turns
out to be rye flour in a whole wheat recipe, yet I hate to just throw them
all away.
Thanks.
Susie