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Switched from store bagged flour to bulk bin and my bread improved overnight
For like 2 years I was getting those 5 pound bags from the grocery store for all my sourdough. Then last month the shop was out so I grabbed some from the bulk bin at the co-op down the street. The dough handled totally different, less sticky and rose way faster. I'm guessing the store stuff sits around way longer than I thought. Anyone else notice a big difference switching where they buy flour?
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emmaking3d ago
Oh wow, yeah totally. The bulk bin flour is way fresher. That store bag stuff sits in a warehouse for months. I had the same thing happen with my sourdough. It went from a sticky mess to actually behaving nicely. Night and day difference for sure.
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evan_davis2d ago
Read this thing the other day about how oxygen exposure messes with flour proteins over time. Bagged flour actually oxidizes differently than bulk because of the packaging. @emmaking you're right about the warehouse thing too, I saw some baker mention that store flour can sit for up to 6 months before hitting shelves. My starter went from sluggish to active after I switched to bulk bin spelt. It's wild how much a fresher grind changes the hydration levels in dough.
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rodriguez.mia1d ago
Gotta admit, I used to buy whatever bagged cheap all purpose was on sale and wondered why my bread turned out like a brick. Made the switch to bulk bin rye and my starter basically threw a party. I think my old flour was so oxidized it couldve passed for a historical artifact. Now I have to adjust my water down like crazy because the fresh stuff soaks it up way more. Also my baking fails are way less embarrassing now which is a huge win for my ego.
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