Aging Oxidizing Freshly Ground Whole Wheat Flour
I recently purchased "Bread; A Bakers Book of Techniques and Recipes."The entirety of page 8 is devoted to "Oxidizing and Overoxidizing."The gist of his argument was that "Green Flour" needed oxidation, and over-kneading produced too much oxidation.On page A-17 he went on to say that it took about "3 weeks or so to stabilize the baking quality of flour."Benzoyl Peroxide or
Source: thefreshloaf.com