Mr. CG is currently consumed with baking bread. He using a book called "Tartine Bread" written by Chad Robertson, a San Francisco bread baker. It involves creating his own starter from flour and water and whatever yeast spores (spores - is that correct?) are in the air. instead of buying a commercial packet of yeast He's been nurturing it for weeks and apparently the freshness of the flour makes a difference.
He asked me to find out from you what the best source in town is for fresh flour. He's been using King Arthur unbleached and King Arthur whole wheat - I think from Whole Foods. Can anyone suggest the best source for really fresh flour?