The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stone milled flour

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Gristmiller's picture
Gristmiller

Stone milled flour

I operate a water powered french buhr gristmill.  We mill six products--spelt, pastry flour 1.5% gluten, bread flour 8% gluten, rye flour, corn meal and polenta.  Any suggestions to help us mill perfect flours for a variety of uses.  I bake often and am developing ideas about what works for me but would love to hear from other bakers and milers.