Is it true that commercially sold, regular fine flour (used for baking etc.) goes through a process which renders it Chometz? This would mean that those who refrain from selling Chometz gomur on Pesach should not sell it
The question if commercially sold flour is chometz gamur or not, depends on the local and current way that the wheat grains are processed. If they are soaked or wahed, and for how long. According to Rabbi Dovid Cohen (in articles published by the CRC and the OU for Passover 2021) he writes “It is common practice that before wheat is ground into flour, the wheat kernels are tempered with water for many hours, and therefore flour should be treated as chametz”. Owever according to R’ Dovid Heber of the the Star-k it is allowed.