About the Mill The mill at Migrash Farm was established in late 2016 and currently occupies modernized space in an original on-site barn. The mill consists of a modern stone mill, sifter, and packing equipment as well as grain storage. Currently we do not have gluten-free capabilities and have been concentrating on improving and perfecting our traditional bread flours including wheat, spelt, rye, einkorn, and emmer. All of our cereals are sustainably grown on-farm or are sourced from other kindred farmers local to the Chesapeake region.
About Stone Milling Stone-milled grains are more nutritious and flavorful than modern roller-milled grains. This ancient process occurs at low temperatures and sees more of the healthful germ and bran pulverized to fine flour. The resulting flours are sweet, nutrient-dense, and perfect for your family recipes and simple sourdoughs. Because of the high amount of latent oils in the germ and bran, all stone-milled flours should be considered perishable and will keep at kitchen-temperature for up to one month from the date of milling.
About the Sifts Migrash Farm offers three sifts:
#30 - A true "whole" flour with only the heaviest bran removed.
#60 - An all-purpose flour with a kick of germ to brighten the way.
#90 - Rarified and refined, this is our finest flour.
We strive to mill and pack the freshest, most-flavorful and most nutritious flours you've ever tasted.
Brought to you with attention to detail from the soil up.