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Submitted by akupond on October 16, 2010 - 7:56am fresh vs aged flourhttp://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. Submitted by JMonkey on February 13, 2008 - 4:49pm Reinhart -- Alas, right about fresh flourWhen 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. |
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