fresh milled flour not good for bread making?
My niece brought to my attention an excerpt from the textbook used in her upcoming baking class.
Professional Baking by Wayne Gisslen, p58, states:
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AGING AND BLEACHING
Freshly milled flour is not good for bread making. The gluten is somewhat weak and inelastic, and the color may be yellowish. When the flour is aged for several months, the oxygen in the air matures the proteins so they are stronger and more elastic, and it bleaches the color slightly.
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I was very shocked to read this, especially after I insisted that my niece let me buy her a grain mill so she can make excellent bread from scratch. I don't have an answer for her.
Is the author referring to commercial kitchens and "not good" meaning too labor intensive or something along those lines? Or is fresh milled flour truly not what I thought it is.