August 6, 2013 - 12:07pm
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