Frequently Asked Questions
How Stone-Milled Flour Differs from Commercial Flour Commercial Milling Commercial mills use high-speed steel rollers to quickly produce shelf-stable flour, removing the grain's nutrition, including the germ and bran, which contain essential vitamins, minerals, and healthy fats. This leaves only the starchy endosperm. To make up for this, synthetic vitamins are added back, though it's uncertain how well these are absorbed by the body. Additionally, white flour often lacks vital nutrients like vitamin E, fiber, and B6, which are crucial for digestion, metabolism, and nerve function. The Old-Fashioned Way Using our custom stone mills, we slowly grind clean grains, preserving the whole grain, including the nutrient-rich bran and germ. This gentle process helps retain the flour's natural vitamins, minerals, and flavor, giving you a healthier and fresher baking experience.
No Additives No enrichments Stone milling keeps nutrients intact because it grinds grain slowly without excessive heat, preserving heat-sensitive vitamins and minerals. Unlike roller mills, which strip away the nutrient-rich bran and germ, stone milling retains the whole grain's natural goodness.
What is the difference between whole grain and grocery store whole wheat flour? The primary difference between whole grain flour and whole wheat flour lies in the type of grain used: Whole Grain Flour Made from any grain that includes the entire grain kernel (bran, germ, and endosperm). Can be made from wheat, oats, barley, rye, spelt, or other grains. It’s a broader term encompassing flours from multiple grains. Whole Wheat Flour A type of whole grain flour made specifically from 100% wheat. It also includes the bran, germ, and endosperm, but the grain source is exclusively wheat. In short, whole wheat flour is a subset of whole grain flour, but not all whole grain flours are whole wheat.
The Difference Between Our Whole Grain Flour and Sifted Flour Our Whole Grain Flour is milled from the entire grain, including 100% of the bran, germ, and endosperm. This results in a hearty, nutrient-dense flour that brings robust flavor and texture to your baking. Our Sifted Flour, on the other hand, is lightly sifted to remove just enough bran and germ to create a versatile, all-purpose style flour. Unlike standard white flours, we retain much of the germ and bran, ensuring excellent nutrition and flavor while providing a smoother texture ideal for lighter, more refined bakes like cakes and pastries. Both options prioritize quality and nutrition—offering you the best of traditional milling with modern versatility!
What's the difference when baking with freshly milled flour? Baking with fresh flour is a whole new experience compared to using commercial all-purpose flour. Freshly milled flour hasn’t oxidized, meaning it retains its natural vitality and nutrients, which can lead to shorter proofing times as the yeast works more efficiently. Additionally, fresh flour has a higher capacity to absorb water, creating doughs that are more hydrated and flavorful. This freshness adds depth to your bakes, making every loaf, cake, or pastry uniquely rich and wholesome.
How to store freshly milled flour? To keep your fresh flour at its best, store it in an airtight container in a cool, dark place, like a pantry or cupboard, to protect it from light, moisture, and pests. For longer storage, refrigerate or freeze the flour to maintain freshness and prevent oxidation. Always bring flour to room temperature before baking for the best results!
How to store freshly milled flour? To keep your fresh flour at its best, store it in an airtight container in a cool, dark place, like a pantry or cupboard, to protect it from light, moisture, and pests. For longer storage, refrigerate or freeze the flour to maintain freshness and prevent oxidation. Always bring flour to room temperature before baking for the best results!
Do you add anything to your flour? Our flour is pure, simple, and just as nature intended. We never enrich or add synthetic vitamins, ensuring you get flour in its most natural, wholesome form. Unlike many commercial flours, ours is never bleached or treated with chemicals—just freshly milled grains, full of flavor and nutrients, ready to elevate your baking.
Do you offer returns? If you're not satisfied with our products or service, please reach out to us for a full refund. Your satisfaction is our top priority, and we are committed to delivering outstanding service and an even better product.
Why does organic flour matter? We source clean, Certified Organic grains from Pro-Cert to ensure that you enjoy flour free from harmful toxins, including the widespread presence of glyphosate. Emerging research is linking modern wheat—often referred to as "Frankenwheat"—to a variety of chronic digestive and inflammatory conditions. Frankenwheat is engineered with multiple gluten proteins and super starches, giving bread an extra fluff, but at the cost of potential health impacts.