The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour concerns

Simon's picture

Flour concerns

Does anyone have any concrete information on differences in flavour or other characteristics between freshly harvested wheat compared with stored wheat or recently ground wheat and grinding method? (I am new so if this is an old chestnut point me in the right direction)

carltonb's picture

From experience fresh ground or harvested is bitter. The flour is what the professional call's green flour. It has not been aged. Flour needs to age (oxidize, naturally) for at least 7 to 14 days.

Try to make a bread with "new" flour and it will fall apart.

If more chemical information is required, contact the American Institute of Baking at or Kansas State University grain science department in Manhattan Kansas. They can provide more of the "chemical" and reaction components then I can.

Carlton Brooks CEPC, CCE
Mesa, Arizona

pjaj's picture

Interesting item on UK TV this week (BBC "Coast" - Sweden episode)

Apparently sailing ships (Windjammers) were still being used to transport grain from Australia to Europe as recently as the 1940s. Although they took 3 months to make the journey via Cape Horn, rather than less than a month for a steam ship, the wheat ripened in the hold and was suitable for milling as soon as it arrived.