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? for those that make fresh milled flour/bread.

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I tried to do a google search for these ?'s and couldn't really find much. Was wondering how long fresh milled flour is good? I've been grinding my own grains for making fresh bread, and always end up with a little extra. I wasn't sure how long it would be good.


Also, how long are the loaves good that are made with freshly milled flour (wheat).



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