Stone milling flour is an ancient technique that involves grinding whole grains into flour using a traditional stone mill. Unlike modern roller mills, which grind the grain using metal rollers, stone mills use two large, heavy stones to grind the grain.
Stone milling flour has a number of benefits over modern milling techniques. Because the grain is ground more slowly and at a lower temperature, the flour retains more of its natural nutrients and flavour. Stone milling also creates a coarser texture in the flour, which can improve the texture of baked goods and make them more satisfying to eat.
In addition, stone milling is often done using organic or sustainably grown grains (like in the case of Wholegrain Milling Co.), which can have a positive impact on the environment. Stone grinding requires less energy than modern milling techniques, which can help reduce the carbon footprint of the milling process.
Stone-ground flours can be used in a variety of baked goods, including bread, cakes, pastries, and of course cookies. Because the texture is coarser than modern roller-milled flours, it's important to adjust your recipe to account for this. Stone-milled flours also absorb more liquid than modern flours, so you may need to add more liquid to your recipe to achieve the desired consistency.
Overall, stone-milled flours are a great choice for bakers who are looking for a more natural and sustainable flour option. By using stone-milled flour, you can create delicious baked goods that are not only flavourful, but also better for you and the environment.
For our cookies we use flours milled by Wholegrain Milling Company, which is based in Gunnedah (NSW), and has one of the highest reputations in the field within Australia. Their amazing flours are retailed Australia-wide by Honest to Goodness.