http://www.gourmet.com/video adventures with ruth, ep 3

richard bertinet says "fresh flour is bad", and that he likes it to be at least three months old.
can someone explain the reasoning behind this.

When I first read Peter Reinhart's Whole Grain Breads, I discounted a passage in which he writes about home grinding. I wish I could find the exact quote, but essentially, he says that while fresh flour tastes wonderful, it needs to be used within 7 hours or so of grinding -- otherwise, one needs to wait 2 weeks because enzymatic activity will hamper performance. After two weeks, the process is finished and the flour will perform well.

I didn't believe him ...