re: Butter Rouxs

A few years ago I burned 3 consecutive rouxs when making my Christmas Eve gumbo (after cooking for nearly 25 years and never burning one) it was traditional oil/flour, I could not figure it out, I stopped well short of the darkness I usually get to, completely turned off the heat before adding trinity, stirred the whole time, etc, but every time I added the veggies it burned immediately. The only thing I could come up with was the flour was old, so I ran to store bought new flour and the forth one came out great.

So all that to say was your flour old?