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Gena
Member
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Posted: Wed Aug 13th, 2008 01:03 pm |
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Hi, I know this is an old question, but I'm a new baker. I've ground 12 cups of flour, put it in an airtight container, and in the freezer. I plan to bake with it within 36 hours. This includes an 18-hour sponge. How much nutritional value will the flour retain by the time it's bread?
So: the stored flour in the freezer, and the sponge which is exposed (lightly covered bowl) and not in the freezer.
I'm wondering if it's even worth baking this way if the end result has nothing in it anyway.
Thanks!!! Gena
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jimcarpenter
Administrator
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Posted: Wed Aug 13th, 2008 02:03 pm |
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Check Sue's article "Exposing the Deception of Enrichment" at http://www.breadbeckers.com/enrichment.htm
Jim
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Gena
Member
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Posted: Thu Aug 14th, 2008 06:24 pm |
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thanks Jim, it's a great article. Are there any article on stored fresh flour?
Thanks! Gena
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jimcarpenter
Administrator
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Posted: Fri Aug 15th, 2008 02:08 pm |
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Per Sue's research on the subject:
"In 3 days, just 72 hours later, 90% of the nutrients are lost, all to oxidation alone and none to the sifting of the bran and germ."
Storing freshly ground is not recommended. With an electric mill, you can grind what you need for the day's bakiing. However, wheat does store for a long time, without refrigeration!
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