#21  
Old 05-31-2008, 08:06 PM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
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Default Re: using fresh ground flour?

Richard,
Great reports. I'm still a babe in the woods in breadland. I do remember Cjim's comments about the oxidation, which is also why the big flour manufacturers bleach their flours. I completely forget the jist of the conversation right now and my one-year-old is pulling at my leg.
How about some pics of your bread???
Anyway, great discussion!
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