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Frequently asked questions
General
Receiving & Storing My Order
We firmly believe food is food, but if you’re able to access freshly milled organic flour, there’s nothing quite like it! Our whole-grain flours retain the bran and germ, giving them a nuttier, buttery flavor, a little more texture, and the natural fiber of the whole wheat berry.Grocery-store flour absolutely has its place; ours is simply a different experience—organic grain, milled slowly and fresh to order. Like any fresh product, it is best enjoyed sooner rather than later.
Freshly milled flour has significantly more fiber than store-bought, shelf-stable flour. Per 100 grams, commercial white/all-purpose flour has 2.5-3 grams of fiber, versus freshly milled whole wheat flour which comes in at a whopping 11-14.8 grams of fiber! It took our family a good couple of weeks of regular but moderate consumption (Tuesday night tortillas for tacos, breakfast toast, Sunday morning biscuits and gravy) to adjust and stop noticing any gastrointestinal symptoms. Admittedly, our fiber intake wasn't quite where it should have been!Of course, listening to your own body is key. If you're not sure how you'll tolerate it, try one of our smaller bags or sample sizes!
Yes, we currently are and love it. There's nothing like community. But our family's biggest dream is to own and operate our own farm one day, with as many handmade side businesses as we can fit. We wanted a name that could encompass everyone's interests and passions and gives us room to grow.
For now, we are so grateful to be able to operate our mill and consistently provide high quality flour to our neighborhood, but one day we hope to be growing those grains and making deliveries from our farm. Dream big!
Not quite! Fresh flour usually needs a little more liquid and time to hydrate. We typically let doughs and batters rest for about ten minutes after mixing before making any adjustments.There can be a small learning curve, but the trade-off has been worth it for our family. Each wheat behaves a little differently, from hard red to soft white to einkorn -- and everything in between. If you’re new to freshly milled flour, try replacing 25% of the flour in a familiar recipe and increase from there as you get comfortable, and as always, reach out with any questions.It is also more filling, due to all of the fiber, and full of vitamins and minerals -- it doesn't feel empty. "Many bakers start by blending fresh flour with commercial flour. Even small amounts — say, 5 to 30% — can noticeably improve flavor. While 100% fresh-milled flour is possible, it requires more experience and careful technique." ---------------https://www.ice.edu/blog/fresh-milled-flour
Every flour order is milled specifically for you—not pulled from a shelf. We use organic grains from farms and mills we can name, mill slowly in small batches, and place orders in your hands within hours. You’re paying for exceptional freshness, thoughtful sourcing, and a truly small-batch product.California shipping is coming soon. Shipped orders will be milled first thing that morning and taken to our local post office the same day.
You absolutely can—and we did for a long time! We now use an American-made Country Living Grain Mill, chosen for its cool, slow, grind and soft one-pass texture. Our KitchenAid attachment worked well, but it required several passes to achieve a texture we could work with; let alone one we preferred.We love that the Country Living is an heirloom piece of equipment and can operate with or without power. Whatever the future brings for our little mill, we plan to keep it forever.
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