Fun. When I was a baker at the eighties last century, I found out that our Belgian neighbourbakers sweared using ´flour that is a few weeks old´ (se plancher’, lay resting on the shelves) as we thought in Holland. The flour bakes better – technically – because of the little oxidation that had taken place. Our German neighbourbakers on the other hand sweared with ‘fresh grinded flour’. Every baker there used to have their own mill. One has technical breadbaking reasons, the other has health reasons. Fun to me to find out how sure every baker was about their own truth. Thanks for the very good Podcast talks.