I'm thinking about bulk purchasing some flour from Bob's Red Mill. Specifically, 25# of White Flour, Spelt Flour, and some odds and ends like Teff, Buckwheat, etc, in smaller quantities.
This means I'd probably be freezing a bunch of it and was wondering what experience anyone had with freezing flour for 6 months or so. Any problems with doing this?
I have read somewhere here about people ordering whole wheat flour from people, who grow organic wheat and grind it to your specifications right before mailing it to you. I am about to order a 10lb bag to try, but don't know how they should grind it. I bake whole wheat bread, including sourdough. I would appreciate any advice. Thanks!
Does the age of flour effect its part in the proving or fermentation of bread?
I picked up two 5-pound bags of Gold Medal Unbleached AP flour and two 5-pound bags of Gold Medal Better for Bread flour at the local Wal-Mart today. Each was priced at 2 for $4.
If this is a chain-wide sale, you might want to go snag some.
I'm considering setting up a business that provides commericial and hard-to-find flours, e.g., first clear, white rye, high gluten, buckwheat, and other ingredients like malt, seeds and compressed yeast, in smaller quantities that make more sense for hobbyist bakers. In addition, I plan to include a line of low-cost, restaurant-quality equipment == and all at prices well below what King Arthur charges.