Please note that we produce Whole Wheat Flour (flour straight from the stones) most of time. The bolter is only run on special occasions when we have sufficient volunteers available. So we DO NOT normally have white flour available.
Flour from the Old Stone Mill is extremely high quality, stone ground from locally grown Red Fife wheat, an Ontario heritage wheat.
The sale of flour helps us fund the operation of the Old Stone Mill, which is owned by the non-profit Delta Mill Society, a group of dedicated volunteers.
We are grinding grain into flour much as it was done when the mill was first opened over 200 years ago.
We normally only have Whole Grain Flour available for sale - this is the grind directly from the stones. Sometimes, if we have enough volunteer support, we operate the bolter which sorts the flour by gravity and screening, allowing us to produce Fine and Bolted flour plus bran.
Old Stone Mill Flour ingredient list: flour (that's it!) (see below for what you'll find in commercially processed flours)
On this page you can discover:
where the wheat we grind comes from and how it was grown,
how our grain is ground,
how our flour is classified into grades, and
suggested best uses for each grade of flour.
Good flour comes from good wheat and we use only the best, a locally grown Red Fife wheat. Red Fife was first grown by David Fife in Otonabee, Ontario in 1842. It is a hard spring wheat, high in protein (gluten) and lower in starch. This makes it an ideal bread making wheat. Our Red Fife is grown by Chris Wooding of Ironwood Organics. Click here for more details ...
Grinding the Grain
We grind the Red Fife wheat using millstones that are over 200 years old. There is both a science and an art to stone grinding using heritage equipment and we've brought both to the Old Stone Mill. Our stone grinding doesn't heat the grain and hence produces a very high quality flour. Click here for more details ...
When we use the bolter, flour from the grind is carried by elevator to the second floor of the Old Stone Mill where it enters the bolter, in our case, a 210 year-old bolter. The bolter is 14 feet (4.3 m) long with a set of spinning screens. The finest flour (superfine and fine), which is white in colour, comes out first. Gravity moves the heavier, coarser flour along the bolter and the next grade, the middlings, come out and then finally, the bran. Click here for more details ...
Dough Rising Time-Lapse
A quick (35 sec) view of bread dough rising
Our Fine flour, which is the fine/superfine sorting from the bolter, is an ideal bread making flour. It shouldn't be confused with refined white flour from a supermarket - our Fine flour creates a bread with colour and flavour. We mix our fines with middlings to create our Bolter flour (a flour with everything but the bran). The Bran (outer shell of the wheat) is also gathered. We also do grinding runs without the bolter, resulting in an unsorted Whole Grain flour. All grades have their uses in baking. Click here for more details ...
Ingredients Our flour consists of one ingredient, flour (that's it!). If you look at a bag of commercial flour you'll see other ingredients including amylase, xylanase, mononitrate, l-cysteine hydrochloride and azodicarbonamide. We don't include any of those in Old Stone Mill Flour. Our natural flour does require a bit of care - store it in a cool, dry place and for long term storage (longer than 2-3 months), put the flour, in a sealed container, in the freezer.