In From the Cold
I read somewhere that whole wheat flour can go rancid and should be stored in the freezer, so that's what I have been doing. I use cool water (how in comes out of the tap) for mixing - 60% frozen whole wheat, 40% high gluten at room temp, and 80% cool water.
Could the cold flour contribute to the weakness of my dough and the poor oven spring?
Do I need to store whole wheat flour in the freezer? I buy a 5 lb bag and have been using about a pound a week.
Can I mitigate the effect of the cold flour with a longer room temp bulk fermentation, say, 3 hrs rather than 2?