flour storage issues
I'm going to be a cliche now ;-)
Had a chat with my Mother in Law (figures!) who is also a bread baker...she tends to do straight doughs in her bread machine; I'm making European-style breads with sourdough/yeast (al a Hamelman) in the KAM. We were discussing purchasing and storing flour. I said I tend to buy when I'm in the store and keep the unopened flour in my freezer (in the original package and then in a freezer bag) until I need to refill my cannister.
She only buys when she needs because she noticed that flour that had been stored in the freezer did not give as much of a rise in the final loaf.
I hope we were talking apples to apples...I only use the flour once it has come up to room temperature (a few days after taking it out of the freezer). She felt it was the freezing process itself that affected the flour and subsequently the final product.
Anyone else noting that freezing the flour affects the final rise?