A baker at the farmer's market claimed that the "nutrition" leaves flour within 24 hours of milling...That doesn't seem quite right--what's your take? Also, an article from McGill University mentioned that freshly ground flour doesn't make good bread, but I can't find follow-up info to confirm, or, if that's true, what to do to make the bread better. Don't know if the article was referring to sour dough types or regular bread (my usual preference, but maybe home made sourdough is better?) So, can I use all freshly ground flour in my bread and expect good results? (I usually use hard white berries, but can get other types.)

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