Grinding Flour

I haven't used my flour mill in over a year. From New Seasons I got a couple pounds of hard red winter wheat and ground it up in the mill. It smells really good, like hay. I've heard some conflicting stories about whether fresh flour is good or not. I think I remember hearing that flour needs to age a little bit, but I also read somewhere of someone using fresh flour. Maybe this is like those stories I used to hear about how coffee needed to age before it was at it's best? I now realize that's generally bunk, only very darkly roasted coffee improves with age, and then it's only over a few days, not weeks. One thing is apparent from the freshly ground flour, it's very fluffy and fragrant. It seems only natural that it would oxidize very rapidly after grinding. Tomorrow I'll make some sourdough with the fresh flour.

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