The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stone ground, unbleached white flour

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PaddyL's picture
PaddyL

Stone ground, unbleached white flour

Is there such a thing?  I remember reading that all flour will whiten if let sit over a period of time, something the commercial millers would not do because they have to get it out to the consumer too quickly.  I have never seen stone-ground white flour anywhere.  Might it be labelled "organic"?

dougal's picture
dougal

Organic stoneground unbleached "white" flour is available (at least in the UK - don't know where PaddyL might be).

For example http://www.bacheldremill.co.uk/flourproducts.htm (and scroll down a bit)

 

The 'organic' relates to the grain-growing, (and lack of chemical treatment) rather than the (stone) milling.

What's needed is to sift, sieve or 'bolt' the flour to take out the bran after stone milling, to make it "white" rather than "brown".

The flour should still be quite creamy (not least from the wheatgerm, and maybe even very slightly speckled from tiny specks of bran). You wouldn't want it too "white".

For breadmaking dough quality, flour needs to be used almost immediately after milling, or aged for a few weeks (or chemically treated to make up for the lack of aging, and one such chemical treatment is actually chlorine bleaching). However the natural oxidation of aged flour doesn't make for a particularly "white" flour.

Steel roller milling enables particular stuff to be ground off the grain and collected by itself. So that the germ and endosperm in particular are seperated by the milling process itself. (Thats one of the big commercial advantages of that process.) Different 'fractions' of different strains of wheat grains may then be blended to produce a consistent flour over the months and years. Its not like that with pure stone milling. Stone may not heat the flour so much, but it was never intended to seperate the whole grain into components.

Brilliantly white flour is the product of steel milling and bleaching.

PaddyL's picture
PaddyL

I'm in Canada, Montreal to be exact, and I've never seen any stone-ground white flour except in Upper Canada Village, one of these heritage places showing life as it was over a hundred years ago.  I do remember the stone-ground flour from there, and even brought a bag home with me.  I'll have to do a search through health-food stores.

flourgirl51's picture
flourgirl51

I sell organic stoneground white flours- both hard and soft for bread and pastries. They are 100% whole grain flours. For more info go to www.organicwheatproducts.com