(Flour has a definite shelf life ... For locally grown heritage varieties of stone-ground wheat to become more than a novelty, there must be a consensus that the flavor of the wheat is carried ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

Made with stone-ground whole wheat flour and tangy buttermilk, it bakes into a hearty loaf with a golden crust in under an ...

Next, the wheat berries are ground into flour using a stone mill or a roller mill. What’s the difference between red whole ...

Flour from wheat is the most common ingredient in bread ... powder and should not be used in baking that requires yeast. Stone- ground flour has been ground in a mill between stones.

Indian atta is stone-ground, meaning the wheat kernels are ... By contrast, most whole wheat flour found in US supermarkets is roller milled by metal drums, and quite a bit coarser than atta.

Wholemeal flour contains less gluten than white flour simply because the weight is also made up of other matter such as bran and wheat-germ ... bread made with stone-ground flour.