Aged Flour

Flour that's been allowed to rest after milling so it can oxidize, which tends to make dough stronger and more predictable. Mills once aged flour for weeks, and today oxidizing agents like ascorbic acid are often used to get a similar effect. Fresh-milled flour can behave differently in its first days, and some bakers find it slacker, but many home bakers use it right away and adjust hydration and handling.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• I mill and bake the same day most of the time. If the dough feels a little loose, I add an extra set of folds rather than waiting on the flour.