The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Cliff Johnston's picture

Flour - An open discussion about aging and enriching flour.

February 27, 2007 - 12:32pm -- Cliff Johnston
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One of our forum members asked a question about aging home-milled flour on another thread.  I had read several articles on milling your own grain.  The concensus was that the home-milled flour should be used as soon as possible, preferably within a day or so.  The same reasons were given in every case - the oils in the the germ of the grain start to turn rancid quickly, and the nutrients start to deteriorate quickly.  From the way that the question about aging flour was presented I assumed that it referred to store-bought flour.   That made me curious.  Why should flour need

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