Less processing
Stone-ground flours are made by grinding the grain using traditional methods, without the use of high-speed mills or other modern processing methods. This means they are less processed and may be easier to digest for some people.
with our stone-ground flours - crafted with care for unmatched flavor and nutrition.
The first step is to harvest the grains and remove any debris, such as rocks or plant material, from the harvest. At Earthy Tales we handpick only organic pesticide free seeds.
The grains are then typically cleaned and sorted to remove any remaining debris and to ensure that the grains are the appropriate size for milling.
The next step is to mill the grains using a stone mill. The stone mill is a traditional method that grinds the grains between two rotating stones, which crush and grind the grains into flour. The stones can be adjusted to produce a coarser or finer flour, depending on the desired texture.
The final step is to package the flour and store it in a cool, dry place. Because stone-ground flour retains more of the natural oils and nutrients from the grain, it has a shorter shelf life than other types of flour and should be used within a few months.
Take a step back in time with our stone-ground flours - the perfect choice for those who appreciate traditional milling techniques and exceptional taste.
Stone-ground flours are made by grinding the grain using traditional methods, without the use of high-speed mills or other modern processing methods. This means they are less processed and may be easier to digest for some people.
Stone-ground flours are made by grinding the whole grain kernel, which includes the bran, germ, and endosperm. This means that they retain more of the nutrients found in the grain, such as fiber, vitamins, and minerals.
Stone-ground flours have a lower glycemic index compared to refined flours, which means they can help regulate blood sugar levels and may be a better choice for people with diabetes.
Stone-ground flour production is often done using traditional methods, which can be more sustainable and environmentally friendly compared to modern processing methods.
Stone-ground flours tend to absorb more water than other types of flours, which can improve the texture and flavor of baked goods and other dishes.
Stone-ground flours are available in a wide range of varieties, including wheat, spelt, rye, corn, and more. This allows for more diverse options in cooking and baking.
Many stone-ground flour producers use sustainable and organic farming practices, which can have positive impacts on the environment and support local agriculture.
The coarser texture and complex flavors of stone-ground flours can result in more flavorful baked goods, such as bread, muffins, and cakes.
Stone-ground flours made from gluten-free grains, such as rice or corn, can be a better option for individuals with gluten sensitivities.
to your kitchen also with our stone-ground flours - perfect for all your baking needs.
I recently started using stone-ground wheat flour in my baking, and I am blown away by the difference in flavor and texture compared to regular all-purpose flour. My breads and pastries have a richer, nuttier flavor and a heartier texture. I'm never going back to regular flour!
I've been using stone-ground cornmeal in my Southern-style cooking for years, and I wouldn't use anything else. The texture is perfect for my cornbread, and the flavor is so much more complex than regular cornmeal. I highly recommend trying it out!
I have celiac disease and have been using stone-ground rice flour for my gluten-free baking. The texture is so much better than other gluten-free flours I've tried, and the flavor is great. Plus, I love that it's made from whole grains and retains more nutrients than other flours.
I switched to using stone-ground flour in my restaurant's baking, and the difference is noticeable. Our breads and pastries have a more complex flavor and texture, and our customers have noticed the difference. It's a small change, but it's made a big impact on the quality of our food.
I've been using stone-ground rye flour for my sourdough bread, and the results have been amazing. The flour has a great flavor and a coarser texture that adds a nice chewiness to the bread. It also seems to ferment better than regular rye flour, resulting in a better rise and more flavor in the final product.
As a small-scale baker, I've always sought out unique ingredients to make my baked goods stand out. I recently started using stone-ground barley flour in my bread, and the results have been amazing. The flour has a rich, nutty flavor and a beautiful color that makes my loaves look beautiful. My customers have noticed the difference and keep coming back for more!
I've been using stone-ground flour for my baking for years, and I believe it's one of the best ways to get the full flavor and nutritional benefits of grains. I appreciate the effort that goes into making these flours and the fact that they're often made using sustainable and organic farming practices. Plus, the flavor and texture are unbeatable!
I've been experimenting with stone-ground flour in my cooking and baking, and it's been a game-changer. The flavor and texture are so much better than other types of flour, and I love that it's a more sustainable and environmentally friendly option. I've used it in everything from pizza dough to cakes, and it's been a hit every time.
