Stoneground flour

Stoneground flour is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass-produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing wholemeal flour,[1] the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavour. This affects its ability to rise, however it can produce a more satisfying texture for some baked products.[2] The inclusion of more bran and intact wheatgerm in the flour means that it is often credited with significant health benefits.[3] In the US, flour only has to "pass between stones" once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the US has not been processed in this way, being ordinary roller-ground wholemeal.[4]

## References

1. ↑ What is the difference between stoneground and wholemeal flour?
2. ↑ Cooking with regular and stoneground flour
3. ↑ Nutritional Characteristics of Organic, Freshly Stone Ground, Sourdough and Conventional Breads
4. ↑ USA Today - The Hard Truth About Stoneground Flour

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