Wheat Montana flours?
One of my local stores has started carrying Wheat Montana flours, in 5lb retail packaging. I see some good things about these flours here and elsewhere, particularly the Prairie Gold.
However, there doesn't seem to be date coding anywhere on the flour bags. I wonder if it makes sense to buy whole wheat flour if I have no idea when it was ground. What would you do?
They also have the white flour, which I've never seen before. It is supposedly single-source from their own farms like the other Wheat Montana products, produced with natural methods though not organic-certified, and I note that unlike a lot of organic flours it has some malted barley added, which I'd prefer. But I can't find a spec sheet and WM's marketing materials are a bit vague on this product: is is a super-high-gluten flour? Or just a "high protein" AP flour in the 12% range? In various text on their web site they seem to suggest both.
Has anyone used the Wheat Montana white flour? Their customer service doesn't seem to be tremendously responsive.