I am very excited to start making Wild Bread. I have known about this book for a long time but never thought I would have the time to dedicate to the process. The shortage of yeast catapulted me to order your book. I am a middle school Family and Consumer Science teacher and due to the quarantine, I have had more time at home. I have instructed my family to eat up all of the storebought bread products so we can begin on Saturday. I do have a question, I ordered 25 lbs of white organic flour. Would you recommend freezing some of it for now? Or would that do something to the organic constitution of the flour? Your expertise would be appreciated. Thank you.
Thanks for saying hello! Freezing some of the flour you're not going to use immediately is a good idea. That way, it will stay fresh until you're ready to use it. It will not have a negative effect on the flour.