Tips for using fresh stone-milled Stone Bridge Flour

Updated: Apr 5




The beauty of using fresh stone-milled flour is its ability to retain the natural nutrients present in the grain by cold milling all parts of the seed. Therefore, stone-milled flour will be slightly darker than commercial flours with flecks of bran and germ throughout. Also, we mill soft red and hard red wheat which is darker than a white wheat.

We recommend that you buy our flour in small quantities to maintain freshness.


Please keep your flour in a cool, dry place in an air tight container.


To extend the life of your flour, store it refrigerated for up to 6 months or frozen for up to 1 year.

You may notice subtle differences in water absorption when making bread with our high protein Bread Flour, as high protein (hard wheat) levels are thirsty,

so don’t be afraid to add more water as necessary.

As with any recipe, make changes accordingly, if you are accustomed to a certain consistency.


As much as you want to lick the spoon, like all flour, it is a raw product

and therefore, it should NOT be eaten until baked.


#HappyBaking!


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