Steps to Understanding the Secret

Freshly milled flour is the secret to RAW dough's healthy benefits and fresh taste. It's important to understand why, but it's a little technical. So hang tight and give this a good read. It just might change the way you think about food, and flour products in particular.

Simply put, freshly milled flour is superior. Why? Two reasons:

Oxidation (exposure to air) causes milled wheat to lose 90 percent of its living nutrients within 72 hours. You must eat it right away to benefit.
Processing by commercial millers remove the bran and the germ to increase shelf life.

More on milling

Like we said, the milling process breaks the protective layer of bran surrounding the kernel of wheat and exposes the vitamins and minerals to oxygen. Once this happens, expect three things:

Wheat germ oil becomes rancid. Oils and fats are especially susceptible to changes in color, fragrance, and flavor caused by air. Since the wheat germ contains most of the oil in a wheat kernel, it is the first part to turn rancid, which gives the entire batch of flour an "old" bitter taste. Even a few hours can make a big difference in the taste of flour. Unfortunately very few people in the United States today experience the difference between bread baked with fresh whole wheat flour and bread baked with stale flour. We have grown accustomed to bread that tastes "flat" and have forgotten or have never experienced the flavor difference of fresh flour. With RAW dough, you get that good taste!
Wheat flour grows moldy. If fresh flour remains uncovered at room temperature, it can become contaminated within twenty-four hours. Bacteria and mold grow rapidly in the rich flour of whole wheat and give off toxic wastes which have a foul smell. Normally the tough protective jacket of bran that surrounds each wheat kernel seals out bacteria and mold. However, once wheat kernels are milled into flour, bacteria goes to work to contaminate the entire mix.
Wheat vitamins oxidize. Whole wheat bread is one of the few foods which has an entire complement of B vitamins and is rich in vitamin E. However, breaking the protective layer of bran which surrounds a kernel of wheat exposes these vitamins and minerals to oxygen. Oxygen breaks down the chemicals that make up a vitamin and converts them into useless compounds. The process begins immediately upon milling. Clinical tests reveal that virtually all of the vitamins stored inside a wheat kernel are oxidized within 72 hours. This fact is a powerful reason to eat RAW, made with freshly milled flour!