Old Stone Mill - Best Uses for Our Stone Ground Flour

"How can a nation be great if its bread tastes like Kleenex" - Julia Childs

While our red fife flour excels at bread making (including sourdough), it can also be used for a variety of other flour based items such as pizza, bagels, pancakes, muffins and more. Red Fife is a hard spring wheat which creates a dough that is high in gluten and a bit sticky, best for any dough product where a "chewy" dough is desired.

We have 4 grades of flour (see the Sorting Page for descriptions):

Bread: clearly the number one use for our fine, bolter and whole grain flours. Red fife flour imparts both colour and flavour to any bread - have a look at our Bread Recipes page for bread making details.

Sourdough breads: this is made with a sourdough starter, a wet dough containing a Lactobacillus culture. It is best made with an unprocessed flour such as Old Stone Mill fine flour. With proper maintenance the starter can last for years in your fridge. For instructions, just do an Internet search for "sourdough starter"

Pizza Dough: really a type of bread, our fine flour works great for this purpose. See the Olive Oil Dough recipe on the Bread Recipes page

Focaccia: a flavourful Italian bread. See the Olive Oil Dough recipe on the Bread Recipes page

Bagels: our fine, bolter and whole grain flours work great in most bagel recipes.

Pancakes/Waffles: these can be made with either our fine or whole grain flours.

Biscuits and Scones: best made with our bolter or whole grain flour for unparalleled flavour.

Muffins: basically any muffin recipe that calls for flour can be made more flavourful by using Old Stone Mill flour. Add some of our bran for an extra kick.

Flatbread: our flour works well with any kind of unleavened bread.

Cracker: not something you might normally think of - but homemade red fife crackers and both delicious and nutritious.

The Delta Mill Society
Box 172, Delta, Ontario K0E 1G0
Tel: 613-928-2584 (office)
Email: info@deltamill.org