Stone Milling In-House
We mill whole grains daily on a wood-fired roller mill to preserve bran, germ, and enzymatic vitality lost in commercial processing.
Milling on-site ensures peak enzymatic activity—critical for strong gluten development and robust sourdough fermentation. The gentle heat from our wood-fired mill helps keep the bran layers intact, unlike steel-roller mills that shear and overheat. This intact structure gives our flours better water absorption, richer color in crumb, and a deeper, nuttier aroma. The time between harvest and mill to proofing is measured in days, not weeks.
Because we control the mill settings, we can adjust for different grains—coarser for rye, finer for spelt—creating texture and function without additives. This precision lets us express variety through structure, not just flavor. The bran stays distributed evenly, not stripped away and added back inconsistently as in many store-bought whole wheat flours. Our doughs respond with greater vitality and resilience.
This practice revives pre-industrial methods where milling was localized and integrated with baking. The wood fire adds subtle warmth to the flour, enhancing Maillard reactions in the oven and deepening crust color naturally. It’s labor-intensive but necessary to honor the grain’s full potential—no shortcuts, just patient attention from field to flour to fermentation.
