|
|
|
|
|
| |
| Stoneground at the Mill |
 |
| |
French Buhr Stones |
|
| |
| Ground on the original French buhr stones powered by water from the
Greenville Creek (actually a scenic river), the flours are wholesome wholegrain products. Most grains are grown by our local farmers. All of our ‘stoneground at the Mill’ products are whole grain with nothing added or removed. |
| |
| Yellow Cornmeal |
| Ground from locally grown yellow corn; this is the best cornmeal you will ever use! Coarse and containing the whole corn kernel. |
|
| |
| White Cornmeal |
| For those southerners who keep coming in and asking for white cornmeal! Ground from locally grown white corn. Coarse and containing the whole corn kernel. |
|
| |
| Whole Wheat Cake Flour |
| Ground from locally grown soft red winter wheat. This is a relatively coarse whole wheat cake flour for use in anything unleavened or recipes calling for baking powder or soda. It works well in quick breads, cookies, egg noodles, pancakes, biscuits, and even cakes! |
|
| |
| Whole Grain Rye Flour |
| Ground from locally grown rye, this is a coarsely ground rye flour that make a great addition to yeast breads. |
|
| |
| Whole Wheat Bread Flour |
| Ground from western hard red spring wheat, this is the perfect flour your whole wheat yeast breads and anything calling for yeast. |
|
| |
| Whole Grain Spelt Flour |
Ground from locally organically grown, non genetically modified spelt. This is an heirloom grain with baking qualities between the cake and bread flour. Extremely healthy!
|
|
|
| |
|
|
|
|
