We’ve always known fresh ground flour tastes better. We’ve even done lots of blind taste tests just to prove what we’ve know intuitively all along! Now we know the fresh flour is better nutritionally as well. When a kernel of wheat is milled, all parts of the flour start to oxidize as they’re exposed to the air – the germ, which contains free fatty acids, is particularly vulnerable to this oxidation. Simply put, if milled whole wheat flour is not used fresh, it goes rancid. Using our flour within a day after it's milled assures that the nutritive value of our products is the best it can be.