What happens if the flour is not changed regularly?

When flour is not changed regularly, it can become clumpy and crumbly due to exposure to moisture and air over time. Fresh flour has a fine texture and is generally free-flowing, but when left for long periods, it can absorb moisture from the environment. This absorption can lead to the development of clumps as some particles attract moisture and adhere to one another, creating a lumpy texture. Moreover, the breaking down of gluten and other components can contribute to flour losing its original consistency, resulting in a crumbly feel. This change can impact the quality and usability of the flour in baking and cooking. Regularly replacing flour ensures that it maintains its expected texture, freshness, and functionality in recipes.