FRESH MILLED FLOUR

 

Many sources quote that wheat flour loses 40% of its vitamin content in the first 24 hours after milling and 85-90% after 2-3 more days. Here’s a little more in-depth science on what happens*:

• Unsaturated fats in the wheat germ oxidize/go rancid.

• B Vitamins are destroyed by light and air.

• Beneficial enzymes start working and play themselves out.

• Vitamin A is diminished.

• Vitamin E, which is an antioxidant that helps to protect flour from oxidation, deteriorates once milled, especially if the conditions become moist.

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So here is how you should store the freshly ground flour -

• At room temperature: As little as 2 days, but some sources say up to 5 days would be okay. If your flour is already “soaking” in a recipe, don’t worry about rancidity. Other processes have already begun!

• In the refrigerator: 10 days

• In the freezer: up to 30 days

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*they that the vitamins in “enriched” white flour are possibly about equal to that of freshly ground grain. But with fresh ground you are getting the vitamins naturally.

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from Kitchen Stewardship