I've been storing whole-grain flours in the freezer for a long time, and that keeps them fresh. I've been wondering, though, if that will affect the moisture content of the flour, or how it measures. I notice that even if I fluff the whole wheat flour as much as I can, I still measure more than 130 g per cup, as compared to the 113 g to 120 g in your tables and recipes... Could this be due to freezer storage?

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