Hi to all and TIA: I purchased a second bag of Alpine Flour from the Rocky Mountain Flour Mill at a discount. I was informed that it was milled last July (2001). It seems that the flour has dehydrated somewhat because my standard bread recipe now requires about 2 or 3 TBS of additional water - approx 1 oz more water that what was required using the previous bag of flour. Also, to produce a crunchy crust, the kneading time has been halved; otherwise, a tough crust results. Anyone else have a similar experience? In other words, a drier flour requires more water and less kneading than the same flour having a higher moisture content.