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. We currently mill with three different-sized Meadows Mills stone burr mills
About the Sifts Migrash Farm offers three sifts:
No. 30 - Our highest extraction 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. These flours yield extraction rates of 93-95% on average.
No. 60 - These high-extraction flours retain nearly all of the kernels' starches while retaining a smaller fraction of germ and bran than our No. 30 flours and are our go-to for breads and general purpose applications. Particle sizes these flours top out at approximately 250 microns and most often yield extraction rates in the 80-82% range.
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. Extraction rates average 65% or so.
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.