On 2/1/05 9:52 AM, "Kenneth" > wrote:

> On Tue, 01 Feb 2005 09:45:33 -0600, Will
> > wrote:
>
>> What intrigued me at
>> first was the mill dating on each bag. The flour was often less 2 weeks old.
>
> Hi Will,
>
> This is something that I know little about, but it was my
> understanding that (wheat) flour was at its best after
> sitting for a while... (That is, I would have assumed that
> the two weeks would be rather "young.")
>
> All the best,

Kenneth,

I have read the same thing. Many sources attribute gains in dough elasticity
and extensibility to aging. I googled "aging flour". The most interesting
site I found for this information was:

http://www.kashrut.com/articles/L_cysteine/

Apparently there are a number of kosher issues wrapped up in new vs. older
grain and flours (who knew!). The site's writer is a food chemist (and an
Old Testament scholar), so there is a solid discussion of specific "aging
effects" chemistry.

Since most of my breads are simple boule or batard shapes, I haven't been
pushing the dough much along these lines. I have read gluten is stronger in
fresh flour. When I make pizza, extensibility is important so I use very old
dough.

Samartha's site has interesting link to the nutritional value of aged
flours:

http://www.eap.mcgill.ca/Publications/EAP35.htm

And I tend to follow this line of thinking. Meaning: I give more value to
potential problems with rancid germ than elasticity improvement. And I
suspect freshly milled full grain flours taste better because their germ
oils are less oxidized.

Perhaps this aging business is confined to white screened bread flours.

Will

"Will" > wrote in message
news:mailman.43.1107281985.263.rec.food.sourdough@ mail.otherwhen.com...
> On 2/1/05 9:52 AM, "Kenneth" > wrote:
>
>> On Tue, 01 Feb 2005 09:45:33 -0600, Will
>> > wrote:
>>
>>> What intrigued me at
>>> first was the mill dating on each bag. The flour was often less 2 weeks
>>> old.
>>
>> Hi Will,
>>
>> This is something that I know little about, but it was my
>> understanding that (wheat) flour was at its best after
>> sitting for a while... (That is, I would have assumed that
>> the two weeks would be rather "young.")
>>
>> All the best,
>
> Kenneth,
>
> I have read the same thing. Many sources attribute gains in dough
> elasticity
> and extensibility to aging. I googled "aging flour". The most interesting
> site I found for this information was:
>
> http://www.kashrut.com/articles/L_cysteine/
>
> Apparently there are a number of kosher issues wrapped up in new vs. older
> grain and flours (who knew!). The site's writer is a food chemist (and an
> Old Testament scholar), so there is a solid discussion of specific "aging
> effects" chemistry.
>
> Since most of my breads are simple boule or batard shapes, I haven't been
> pushing the dough much along these lines. I have read gluten is stronger
> in
> fresh flour. When I make pizza, extensibility is important so I use very
> old
> dough.
>
> Samartha's site has interesting link to the nutritional value of aged
> flours:
>
> http://www.eap.mcgill.ca/Publications/EAP35.htm
>
> And I tend to follow this line of thinking. Meaning: I give more value to
> potential problems with rancid germ than elasticity improvement. And I
> suspect freshly milled full grain flours taste better because their germ
> oils are less oxidized.
>
> Perhaps this aging business is confined to white screened bread flours.
>
> Will
>
> I have read that flour is good immediately after milling, but if not used
> right away it should be allowed to age. I don't know what period of time
> is meant by 'right away'. It could be same day, same week or something
> else. I grind small amounts of wheat & rye to be used the same day, and
> really like the results.

ae
>

On 2/1/05 11:00 AM, "Charles Perry" > wrote:

>
>
> Will wrote:
>>
>> In hindsight, it seems likely that I had lucked into better material to work
>> with. Cereal grains come in quality grades. I had just never seen them or
>> been able to buy selectively.
>>
> One good thing about living in this part of the country with the
> miserable long grey winters is the availability of good flour.
> One store has the fresh dated Dakota Maid flour and another has
> machines where you can grind your own red or white Montanna Wheat
> for really fresh whole wheat. I only get out my own grinder for
> rye nowdays.
>
> The co-op should be able to order good grains as well as the
> health food store if you can find someone there who doesn't give
> you a blank stare when you use words such as quality.
>
> Regards,
>
> Charles

So this is an interesting thread.

If your starting place is benchmark quality as in: stores with mills for
Montana Gold and Bronze Chief or Dakota Maid, the improvement gains MUST
necessarily be on the levain side.

A good notion! Guess I'll keep making and testing starters.

You and your son-in-law-to-be can have a good time with this one.

Will

Will wrote:

> http://www.kashrut.com/articles/L_cysteine/
>
> Apparently there are a number of kosher issues wrapped up in new vs. older
> grain and flours (who knew!).

Peop;e who keep kosher and keep to those standards.

B/