FAQs
What do you recommend for different types of baking?
Bread Baking
Unbleached Bread Flour - Roller milled high protein flour for white bread
Hard Red Wheat Flour (whole grain or sifted) - Stone milled high protein flour for heartier bread
Red Fife Flour (whole grain or sifted) - Stone milled heritage hard red wheat with medium-high protein for more digestible gluten
Cakes
Unbleached All-Purpose Flour - Roller milled fine flour for light baked goods
Spelt Flour (whole grain) - Stone milled ancient grain with low gluten and natural sweetness to create tender textured, flavourful healthy cakes
All Purpose Baking (muffins, cookies, scones etc.)
Unbleached All-Purpose Flour - Roller milled fine flour for light baked goods
Whole Wheat Flour - Roller milled flour with medium level of bran
Red Fife Flour (whole grain or sifted) - Stone milled flour with excellent flavour
Spelt Flour (whole grain) - Stone milled flour with tender texture and sweet flavour
Sourdough Starter
Rye Flour (whole grain) - known as a good flour for sourdough starter due to arabinoxylan which increases gas retention
Whole grain flours - any stone milled, whole grain flour will keep your sourdough starter very happy
What should I expect when baking with stoneground flour?
Our stoneground whole grain flours are thirstier than traditional all purpose flour. Each grain is different, but you will likely need to increase the liquid component of your recipe.
Whole grain stoneground flour is more textured than traditional "whole wheat" flour because it retains all of the bran and germ. This creates a slight crunch which is fantastic in cookies and scones.
When making bread, to help reduce gluten damage caused by the larger pieces of bran or germ allow the dough to rest after mixing (autolyse) before beginning to knead. This allows the flour to fully hydrate and softens the bran to decrease the amount of gluten damage that the bran causes during kneading.
How should I store my product?
Did you know that in Canada, whole wheat flour only needs to contain 95% of the grain? This means that whole wheat flour usually has all of the germ and a portion of the bran removed. Unlike flour marketed as "whole wheat" our whole grain flour contains all of the bran and germ of the wheat, retaining all of the grain's healthy oils. This means it has a shorter shelf life than typical flours. When stored in a cool, dry place most of our products have a shelf life of 6-12 months. All products are best stored in an airtight container in the freezer. We believe the best flavour and nutrition comes from freshly milled flour. We recommend enjoying our products at their freshest.
What is the difference between heritage and modern wheat?
Please take a look at our Blog, where we discuss heritage grains, stone milling, sustainable agriculture and more.
Why do I see a few odd-shaped grains in my bag of berries?
Organically grown grains are not treated with herbicides and therefore contain some foreign seeds (such as wild oats – which are also very good for you!). Our grains are cleaned by a third party organic seed cleaner, and while they do their best to remove any impurities, we cannot guarantee that the product is 100% pure. Our in-house testing indicates over 99.5% purity. If you see a wild oat, let it remind you that your product is herbicide free!
Einkorn requires the extra step of de-hulling, as the seed does not release itself from its hull. As such, you may also find a few hulls that did not come off of the berry during the de-hulling process.
What if I'm not happy with my product?
If for any reason you aren't satisfied with your product please contact us.
Do different grains have different flavours?
Absolutely - that is one of the best benefits of returning to stone milled flour.
Hard Red Wheat - earthy, nutty
Red Fife - warm and earthy with notes of cinnamon
Spelt - slightly nutty with notes of honey
Rye - earthy and grassy
Einkorn - complex full flavour with umami