I have made several loaves of bread with what some call green flour. That is, flour fresh from the mill. In this case the mill is a hand operated unit in my kitchen. I've also read of the benefits of using freshly milled flour, both for taste and nutrition. Some authors state that if the flour is not used quickly, the oils will go rancid. Others quote studies that link old flour to sterility (at least in mice)!
I have also read, on the internet and in books by authors I admire, that flour must be oxidized before use to insure proper gluten development. It is written that without proper oxidation a proper loaf cannot be made because the elasticity is compromised.
If the oils in flour go rancid in a couple of days, how does letting flour sit out improve it? It would be oxidized but what about the rancid oil? Does it evaporate? What about folks like myself who have not had problems with gluten development, that I know of, when using fresh milled flour?
Folks on both sides of the question have facts and figures to back them. For now, based on experience, I will continue to use my freshly milled flour. However, if someone can tell me how to oxidize the flour without losing oils or nutrition and without exposing it to critters and airborne nasties, I will try it and unscientifically test the results.
I want to make better bread and learn more. I like the flavor of fresh milled flour and can create light fluffy loaves with it. But if there's an easy way to oxidize the flour and it bakes better bread, I'd like to try it out.