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 two modern stone mills and sifters, basic packing equipment, and limited 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 Flour Sifts
Migrash Farm offers several sifts of most of our stoneground flours:
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 two modern stone mills and sifters, basic packing equipment, and limited 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 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. (Special order only. 50 lb minimum)
We strive to mill and pack the freshest, most-flavorful
and most nutritious flours you've ever tasted.
l'chaim!
and most nutritious flours you've ever tasted.
l'chaim!
Brought to you with
attention to detail
from the soil up.
attention to detail
from the soil up.
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