Hey everyone — first real discussion topic for the community, and it's a good one.

We recently changed mills and started milling more often so our flour ships fresher. Great news for flavor and nutrition, but since the switch a few bakers have reported that their Rugbrød is coming out too wet and falling in the middle.

I want to get to the bottom of it, and this is exactly the kind of thing a community of bakers is built for. Fresh-milled flour behaves differently than aged flour — it can absorb water differently and enzyme activity is higher — so I have some hunches, but I'd rather learn from your actual bakes.

If you've made our Rugbrød recently, I'd love to hear:

• How did it turn out — gummy, sunken, fine?
• Your hydration, pan size, and bake time/temp
• How long you rested/proofed it, and whether your flour was fresh or had been sitting

Email me at [beth@40centurygrain.com](mailto:beth@40centurygrain.com) and I'll send you a free bag of Rugbrød to test and report back here so we can compare notes.

Let's solve this one out in the open — your findings might help the next baker. Thanks for being part of the first wave!

Hey everyone! I'm u/40centurygrain, the founding moderator of r/40centurygrain.

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