WHAT DOES “STONE GROUND FLOUR” MEAN?
The photo below is one of the stones from our flour mill. As the mill spins at high RPM’s, the wheat kernels move out through the grooves and get ground up into fresh whole wheat flour. This is how we grind our own fresh flour every morning. Grinding flour this way makes a better tasting and more nutritious loaf of bread because the flour is fresh and contains all of the natural nutrients. When flour is allowed to sit for extended periods of time, it becomes oxidized and essential nutrients dissipate from the flour. This is why you often hear of cereals and flours being “enriched”. Basically, nutrients are artificially put back into the flour. For freshness, we mill our flour everyday and turn it into bread within 24 hours. So, just like fresh ground coffee beans make a better cup of coffee and fresh squeezed orange juice has no equal, it makes sense that fresh ground whole wheat flour makes a better tasting loaf of bread.
