our flours 

All of our flours are stone ground and cold milled, unbleached, and unbromated.

STONE GROUND means the grain is crushed between stone. We do this in a single pass- from grain to hopper, from hopper to stone. This way we produce whole grain flour, or divert the flour to our bolter to produce a sifted flour. 

Sifting removes the larger bran, but the germ remains, crushed into the endosperm spreading its oils, nutrients and flavor. The resulting flour is cream colored (not white).

COLD MILLED means we do not scorch our flours. The slow rotation of our stones coupled with vigilance by our miller to maintain proper and consistent rate of flow of grain to stone, ensures our flours are produced at temperatures below 100 degrees.

All of our grains are grown on certified organic farms in the SOUTH except for the spelt and Appalachian White (in the 85AP blend), which were grown in Halifax, PA, and our 2018/19 crop of pastry wheat is from Newfield, NY.

Our bread flour is made from hard red winter wheat; our pastry flour is made from soft, white winter wheat; our 85AP is made from hard white winter wheat + soft white winter wheat; our trinity blend is made from hard white winter wheat, soft white winter wheat, and rye.

the obscure details...

Our whole grain flours are just that-- grain to whole grain flour-- 100%. 

We use the term, EXTRACTION to refer to the degree our flour is SIFTED. So, whereas our Whole Wheat Bread flour is 100%-- no sifting, everything's there-- our 85 flour, for example, has about 15 parts sifted out; the Crema, our most refined flour, has about 45 parts sifted out.

Bread flour & pastry flour blended together produce an "all purpose" or AP flour. Although we offerour 85 AP flour-- a high extraction (85Ex) blend of hard white and soft white wheat), we encourage you to experiment with blending your own.

Because our flours are stone ground-- with the germ still contained within the flour even after sifting-- our flours tend to absorb more liquid. We suggest, for bread formulas,  increase your hydration, and for pastry, decrease your flour by about 1/8 cup. 

storing our flour

In our own home kitchens, we tend to keep our flours in the freezer, but if you're using the flour on a regular basis and your house is not hot and humid, then the flour should be fine out on your kitchen counter. (I would not refrigerate though, as flour ends to take on the smells of whatever is in the refrigerator.) We cold-stone mill our flours not only to protect the nutrients and oils for food value, but also because (we've been told) vitamin E in the wheat germ acts as a natural preservative for the flour. Our own in-house testing has shown good results with the flours kept in an air conditioned space (62 degrees F) for 5 months.   

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We are certified kosher through the Atlanta Kashruth Commision.

mazol tov!