Baking with stone-milled flour

Baking with stone-milled flour

“Nobody bakes anymore!” we were told by people that know when we first set stone to wheatberry at One Mighty Mill less than 2 years ago. So we backed off of our enthusiastic plans to sell fresh flour far and wide and instead kept our retail focus to baked goods – bagels, pretzels, tortillas. The sale of our beloved stone-milled flour was reserved for the diehard bakers that visited our Lynn café.

And then this whole terrible time happened and people started baking again and there have been a lot of folks trying out our flour for the first time. OMM’s stone-milled organic flour is different than industrial flour, mostly all in good ways: it’s got a whole lot more nutrition and flavor. But like all things local and fresh, it can be variable. We will continue posting about our flour in the coming weeks, but here is some basic info to get started:

 


 - Storage: Dry, dark, and cool are the most important rules for storing OMM’s nutrient-rich flour, whether it be a cupboard, the fridge, or the freezer. The additional chill of the fridge and freezer can stave off rancidity but do make sure to set the flour in an air-tight container or zip-top bag or it will take on surrounding flavors and aromas.

- How to Use in Recipes: You can sub our AP flour and our Bread flour for their respective conventional counterparts in recipes. Our AP Flour contains 11% protein, the standard for all-purpose flour, while our Bread Flour checks in at 13% protein, the norm for bread flour. Because our flour is packed with fresh germ and bran, you might not get quite the same lift in baked goods as with conventional, but that should be the only slight difference in the finished product (that, and a whole lot more flavor!).   

- Hydration: The one thing you may want to tweak when using our flour in a recipe is the amount of hydration or liquid – water, milk or fat (in the form of eggs, oil or butter). The coarse texture of OMM’s flour and its abundance of germ and bran can sponge up liquid. Be prepared to add a splash of water if a bread or pizza dough looks dry towards the end of mixing. And you can add another pat of butter to a cookie recipe or another teaspoon of oil to a quick bread at the onset.

- It’s alive! Whether in a sourdough starter or in a pizza dough that you are letting sit out to rise, you will notice that OMM flour is pretty active. All those nutrients are great for fermentation. Keep an eye on a dough while it’s rising or in the fridge.


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