Tag: Artisan baking

Dating back to prehistoric times, stone milling is one of the oldest methods of grinding grain. But today, is stone ground flour better than regular flour for your baking and nutritional needs? The answer depends on your priorities in the kitchen.

According to the NOVA food classification system, which defines four distinct groups of processing, not all packaged foods are created equal. So, are croissants ultra-processed food, or do they fall into a different, less processed category? The answer depends entirely on how and where they are made.

Over 99% of flour in commercial markets is produced using high-speed steel roller mills. This statistic highlights the rarity of traditional methods, yet explains why is stone ground flour better for you due to its unique process and nutritional superiority.

According to ancient texts and modern science, stone milling is a traditional process that has been used for centuries, with the first mills appearing as early as the 5th century B.C.. This time-honored technique involves grinding grains between two large stones, resulting in a flour with superior qualities compared to modern industrial methods.

While most commercial white flours are fortified with added vitamins and minerals to improve public health, many specialty and organic brands sell flour in its natural, unfortified state. Discover where to find these alternatives and why you might prefer them for certain baking needs.