The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

freshness of flour

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alonedawg's picture
alonedawg

freshness of flour

my first post ever to any blog!  i have been baking on and off for many years, this period about six or seven pretty much continuously.

 

my question is: i am beginning to grind my own flour with a stone mill and wonder if it is possible for flour to be TOO fresh.

 

BTW, how to make the text larger so i can read it.

 

alonedawg

alonedawg's picture
alonedawg

didn't mean to dreate a new topic!!!  uncreate it if it can be done and just put this in a general category of questions.

Toad.de.b's picture
Toad.de.b

I've been milling the same day as I use the flour for a while now and have been so thrilled with the flavors that I wouldn't want to let the flour age even one day unless schedule necessitated.  For me, fresh is best.   Others' MMV.  fwiw, I'm only using 40% fresh milled flour in my breads.

Happy Milling!

Tom

Nickisafoodie's picture
Nickisafoodie

I mill same day and never had an issue.  Sometimes I grind a ton more than I need and freeze it.  Can't tell by doing it this way as outcome is the same.  Lets you save time on future bakes.

On making type larger, hold control key down and hit the + key, or - to reduce.  works on your browser so try it there too, not just this site...