Freshly Milled Flour Know-How

You might have noticed that the look, smell, and taste of our flours are different than what you find on the grocery store shelves, and that’s what we take pride in. Our products are alive with vital nutrients, flavors and texture.

Bolting is another term for sifting and is our version of "white" flour. We do not process our flour as much (hardly at all) as industrial mills and so our "white" flour is a little more brown which comes from the germ and bran layers of the grain. That will give the flour a brownish hue, great flavor and some nutrients that may have otherwise been removed in a conventional sifting system that aims to completely remove any germ or bran. Since Bolted flour has more germ and is freshly milled, the baking qualities may vary slightly from what you're used to, but not much. You may notice that you need a little more hydration (water, milk, egg, etc.) in the dough. And you may not need to knead or mix the dough as much. 

Our Whole Wheat Flours contain nearly 100% of the wheat - the nutrient dense germ, starch filled endosperm, and fiber rich bran and are full of flavor.

Storage 101

Store your freshly milled flour in the fridge or freezer to preserve freshness, nutrition, and flavor. We keep out a week's worth of flour for easy access, but the rest is tucked away in the freezer. If you don’t have room in the fridge or freezer keep in a cool, dry, pest proof place especially if you live in a humid or warm environment. Use your flours frequently! They are not meant to be put into storage for long term if they are not in the freezer.