Fresh-Milled vs Bleached

Fresh milled bread flour has different properties than bleached bread flour. Bleached literally means when the flour turns from a brown colour to white. Oxygen in the air reacts with the flour to turn it white. This natural oxidation process helps develop the gluten in the flour, making the dough stretchy. If you like a light fluffy loaf add 1tbsp of vital wheat gluten per cup of fresh milled flour. If you like a denser hearty loaf use the fresh milled bread flour as is! Another major difference is the taste. The oxidation process also tends to mellow the flavours of the grains.

Why Stone Cold Milled?

By milling the entire grain at a very low temperature, all the naturally occurring vitamins, minerals and oils are retained. No need to fortify! Conventional mills superheat their grains and remove the hull before milling to increase the volume/yield and maintain a long shelf life.