You can gain a lot from slightly rethinking a classic ingredient.
Most of what goes into baked goods, the main ingredient, tends to be flour. Sure, there might be butter, eggs, and spices, but the wheaty bulk of your final product is largely flour, an ingredient that we tend to buy, portion, and store without much special thought. But given how key flour is to baked goods, rethinking your approach to flour can upgrade your baking—whether sweet or savory, pie or pretzels, everyday or holiday.
Like apples or mozzarella, flour is a food used best on the fresher side. For comparison, think about coffee. When freshly ground, coffee is at its peak. The oils are intense, fragrant, and more alive than they ever will be again. With time, flavor diminishes. When grain is ground by milling into flour, the story is similar. Its oils are fresh and heady. It’s at its absolute peak, ready to be baked into pizza or pie crust.
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