The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stoneground flour

andrewcollier's picture

Stoneground flour

Hello, this is my first post.


Just bought a Panasonic SD257, very pleased with it.  The instruction booklet describes various flours, including stoneground, mentioning that quantities should not be exceeded in recipies, as this may spoil the non stick coating of the pan.


However, the instructions do not mention stoneground in any of the recipies.  I had wondered if stoneground could be substituted for wholemeal, but there is no mention of this.


Any comments appreciated.

Ruralidle's picture

Hi Andrew

Welcome to The Fresh Loaf, you certainly live a very beautiful part of the UK!

Stoneground refers to the method by which the wheat berries are ground to produce the flour.  It is then down to what the miller does with the flour as to whether it is wholemeal or not. Stoneground is the more traditional method of grinding cereal crops but it can also be used to produce white flour.

Wholemeal, as its name implies, is the whole of the ground wheat berry but it does not have to be stoneground.

As such, flour described as "stoneground" could be (and usually is) wholemeal but does not have to be.  I am aware that this does not answer your question. 

I suggest that you take a small amount of flour out of the bag and examine it.  If you can see a large number of darker particles it is likely to be wholemeal - or close to it.  If you can't see any particles take a small amount of flour and rub it between your thumb and forefinger.  If it feels uniformly smooth it is likely to be white flour.

HTH  Happy Baking

Ruralidle (another UK baker)