Re: Milk consumption?
Flour does not keep indefinitely long. Especially wheat flour (the really fine, white one). It degrades over time, and the results will be pretty poor especially in yeast dough. I think the glutene degrades, as this is (mostly) what sticks together, forming a net to trap air so the dough rises. Yes, I did have that happen, we wanted to bake pizza at a friend's place who didn't bake that often.
The shortage is (here) mostly in rye flour and wholegrain - there seems to be a reasonable supply of spelt whole grain, but bread becomes dry pretty quickly when using too much of that. The mills shifted production over to the fine, white wheat flour because most people focus on that. Now I'm running out of whole grain rye, so my daily bread (no, not daily in the sense of baking every morning, I'm not that crazy) is jeopardised. I think there's just about enough for one loaf, which will last us until Wednesday...
Biting the hand that feeds IT
