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 cereal flours including wheat, spelt, rye, einkorn, emmer, and heritage corn. All of our grains are sustainably grown on-farm or are sourced from other kindred farmers local to the Chesapeake region. We do not process any nut or root flours.
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 straight-run 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 cereal flours including wheat, spelt, rye, einkorn, emmer, and heritage corn. All of our grains are sustainably grown on-farm or are sourced from other kindred farmers local to the Chesapeake region. We do not process any nut or root flours.
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 straight-run 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 flours with only the heaviest bran removed. These flours contain all of the same finely ground endosperm as our No. 60 flours while retaining coarser particles of bran and germ up to 600 microns. 93-95% Extraction.
- No. 60 - Our standard sifted flours. These artisan 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.
- Meal - These are our hardiest grists and are milled coarse for texture and function and contain all portions of the kernel. 99.9% Extraction.
- Corn Grits - The coarse high-protein fraction of the corn kernel. Using the No. 12 and No. 30 mesh to sift and scalp, respectively, we separate out these lovely jewels from the flour fraction. Much obliged.
- Corn Flour - Separated from the grits fraction, corn flour contains the flour starch of the corn kernel and is perfect for all of your baked corn confections and creations.
- Rolled Grains - Using a basic roller mill, we flake grains including rye, soft wheat, and oats. These flakes are cold rolled and are not steamed for your healthy pleasure.
We strive to mill and pack the freshest, most-flavorful
and most nutritious flours you've ever tasted.
and most nutritious flours you've ever tasted.
Brought Forth in Partnership with the Soils of the Mighty Chesapeake
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