Stone Bridge Flour is a family owned and operated flour mill.
We mill from a small space
with a lot of heart.
Every seed of wheat is run through our small ‘tiny but tough’ stone mill.
Small batch stone-milled flour
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Stone-milling slowly crushes the grain between two cold stones, incorporating all parts of the wheat seed: the bran, the germ, and the endosperm; while at a low temperature to maintain optimal nutrients.
Millstones grind at a slow rate, so the friction only produces a low heat, which keeps the germ fat from oxidizing and becoming rancid, which can destroy some of the nutrients inherent in the grain.
We can produce whole grain flours, or we can sift out the larger bran, but the germ remains, crushed into the endosperm, spreading its oils, nutrients, and flavour.
The resulting artisan flour is slightly darker than commercial flour, filled with wholesome, healthy nutrients and a whole lot of flavour, giving your baking so much more character!
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Tips for using stone-milled flour
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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.
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Also, our flour is milled from soft red and hard red wheat so the colour is darker than a white wheat. Spelt is slightly pink and Rye is slightly grey. Both of these specialty grains are milled with the benefits of whole grain.
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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 9 months or frozen for up to 1 year. Store in the pantry for up to 8 months.
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Our flours can be substituted for flours you currently use.
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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.
With Cake & Pastry Flour you may find you need to add up to 1/4 cup more.
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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.
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