On 11/1/2018 8:39 PM, U.S. Janet B. wrote:

> It is a 'common wisdom'
> or used to be, found in baking and bread books.

I should not be surprised. Flour --as we know it-- is "roll" milled.
That means the "germ" and the "bran" can be "sifted" out, leaving a pure
"endosperm" flour that has a much longer shelf life.

https://upload.wikimedia.org/wikiped..._nutrition.png

I remember my late mother buying pure "wheat germ" in a jar, as that was
all the rage in "healthy" circles, back in the day. Today, we are
enjoying more healthy foods cuz customers demand it. That, and
providers can charge more for it.

I was kinda surprised my KA whole wheat flour having such a long shelf
life. My last bag was almost half that time. It's the germ and the
bran that go bad. They go "rancid". So, 2 yrs for roll-milled APF is
not unbelievable.

BTW, -00- flour is the primary flour used by Italian pizza makers (and
recommended for home "pasta machines"). That is cuz the pizza ovens
they are baked in are closer to 800 deg F, than home ovens. So, I've
read.

nb