stoneground

Stoneground refers to flour milled between two traditional millstones rather than by modern roller mills. This method has been used for centuries in many cultures and is still advertised by some bakers and grain producers as a marker of traditional technique. The flour typically retains more of the bran and germ, resulting in a coarser texture and a deeper, nuttier flavor.

Processing details: The grain is fed between two rotating stones; grind size and extraction depend on stone shape, speed, and gap. Because the process often operates at lower heat, some oils in the grain are preserved, which can affect flavor and shelf life. Stoneground flours may be 100% stone-ground from whole grain or include portions ground by other methods; product labeling varies.

Culinary use: Stoneground flours are common in rustic breads, hearth breads, and some whole-grain loaves, as well as certain artisanal pastries. They can absorb more water and yield a denser crumb; bakers may blend stoneground flour with lighter flours to balance structure and flavor. The presence of bran and germ influences texture and moisture retention, affecting bake performance.

Geography and branding: Stoneground appears in place names and branding, signaling traditional milling heritage. In modern contexts, the term is often used to evoke artisanal or heritage milling practices and to distinguish products from highly refined flours.

See also: Stone milling; Whole-grain flour.