Modern Wheats
  • Appalachian Hard White Winter Wheat - 
  • Bolles Hard Red Spring Wheat - 
  • Frederick Soft White Winter Wheat - 
  • Glenn Hard Red Spring Wheat - 
  • Medina Soft White Winter Wheat - 
  • Redeemer Hard Red Winter Wheat - 
  • Warthog Hard Red Winter Wheat - 
  • Soft Red Winter Wheat - 

Heritage Wheats
  • Red Fife Hard Red Winter Wheat - 
  • Turkey Red Hard Red Winter Wheat - 

Ancient Wheats
  • Einkorn - 
  • Emmer - 
  • Macha - 
  • Persian Wheat - 
  • Spelt - 
  • Zanduri - ​

Heirloom Open-Pollinated Corns
  • Boone County White Dent - 
  • Floriani Red Flint - 
  • Pungo Creek Bloody Butcher Dent - 
  • Reid's Yellow Dent - 



About the Flour Sifts
Migrash Farm offers several sifts of most of our stoneground flours:
  • No. 18 - "Whole" flours for whole folks.  These flours are sifted to remove only the largest pieces of chaff and hulls that may be present in the small-lot grains.  Extractions always above 99.0% and often nearing 99.9%
  • No. 30 - Our high-extraction bread flours with only the heaviest bran removed.  These flours contain all of the same finely ground endosperm as our finer flours while retaining coarser particles of bran and germ up to 600 microns. 93-95% Extraction.
  • No. 60 - Our standard bread flours.  These high-extraction flours contain nearly all of the kernels' endosperm while retaining a smaller fraction of germ and bran than our No. 30 flours with particle sizes up to 250 microns.  80-84% Extraction.
  • No. 90 - Rarified and refined, these are our finest flours with particle sizes below 200 microns.  These fine flours retain the least amount of germ and bran.  This is as close as we get to a "white" flour.  70-72% Extraction.

​
We strive to mill and pack the freshest, most-flavorful
and most nutritious flours you've ever tasted.

l'chaim!
Brought to you with
​attention to detail
from the soil up.