Photo ⒸMonica Jane Frisell
We custom built our stone mill with the help of our friends Brad Robertson of Iron Art in Stowe, Vermont, and Fulton Forde of Boulted Bread in Raleigh, North Carolina.
The 36-inch, 700-pound pink granite stones were cut by Meadows Mills in North Carolina. They run horizontally at a relatively slow 230 rpms, which keeps the flour cool to retain flavor and nutrition.
This mill is a prototype for the 40" mills from our newest venture, New American Stone Mills: a collaborative building project with Fulton Forde.
For more information about our mill, check out New American Stone Mills:
Why do we stone-mill all of our flour daily?
We want to make the best bread possible and fresh-milled flour has incomparable flavor. When flour travels weeks, months, and miles between mill and bakery, inherent flavors are lost forever.
Grain kernels have three parts: the bran, endosperm, and germ. As soon as the grain is cracked open and exposed to air, the germ and bran, which contain vitamins and minerals, lose their vitality. We mill the whole-grain kernel, keeping the nutritious germ and bran in our fresh flour, and in your bread.
Like wood-fired baking and long fermentations, stone milling is a practice worth reviving. Historically, mills were a key part of community food production, and now they are vital to the renewal of strong local food systems.