How Good Could Storebought Wholemeal Flour Be?
I want to start using wholemeal flour, in fact I've started and like the taste so much I want to continue.
But reading about milling your own wheat and making really GOOD flour I find that wholemeal flour goes rancid in about a week.
So just how good could the wholemeal flour I'm buying in a packet from the supermarket be?
It must have something removed in which case it wouldn't be wholemeal, or something added in which case there's a danger of eating the things I'm trying to get away from.
I searched the forums before posting this but didn't find this specific question and answers.