Stoneground flour is a popular alternative to regular white flour and has been for centuries. Some people believe that it’s healthier, some people think that the flavor is better, and others just like using it because of its texture.
Whatever your reason for wanting to use stone-ground flour, there are many myths about this type of wheat product floating around the internet. In this blog post, we’ll discuss 6 common misconceptions and myths about stone-ground flour so you can make an informed decision on whether or not to use it in your kitchen!
6 Common Myths About Stone-Ground Flour
Myth #1: Stones grind a smaller amount of grain at a time than roller mills.
One of the biggest misconceptions about stone-ground flours is that they produce less volume because stones grind grain kernels one at a time. While this might seem like an economic measure, it’s actually just not true.
Stone mills simply do use roller mills as their base for comparison, and since modern roller-mills can process up to 18 metric tons per hour, any millstones taking longer than, say, five hours (which would be incredibly slow) wouldn’t even come close!
Myth #2: The stones cannot grind properly unless there is water involved.
Another common misconception about using millstones relates specifically to adding liquid during processing. Some people feel that grains must be soaked in water before using stones or that the millstones won’t function properly if they aren’t wet.
This myth couldn’t be more inaccurate. Besides, adding liquid can actually decrease flour quality by diluting its components and causing grain particles to clump together.
Myth #3: Stone-ground flour isn’t vegan.
This myth assumes that the only way to make stone ground flour is by grinding it with a millstone, crushing everything in its path–including tiny pebbles. For this reason, some vegans choose not to consume any products made from these grains because they are thought of as “unclean” or uncleanly processed.
However, most mills grind their flours using high-speed steel rollers instead of millstones and do not include anything other than actual grain kernels when making them, so there should be no issue for vegans.
There may still be concern about whether or not the metal used to create the rollers is “vegan-friendly,” but many mills have switched to stainless steel machines, which should be fine for everyone.
Myth #4: Stone-ground flours go rancid quickly.
Another misconception about grinding using stones revolves around oxidation (when molecules break down due to oxygen exposure). Some people believe that the process of stone grinding creates more oxidation than roller-milling, and therefore causes the flour to go rancid faster.
However, this is not exactly true —it’s actually a matter of how you store your flours. Stoneground flour has a higher moisture content than its milled roller counterpart, naturally spoiling sooner (oxidation occurs when oxygen interacts with water molecules).
Nevertheless, both types should last about one year if kept in an airtight container at room temperature or below.
Myth #5: Stoneground flours are more coarse/gritty.
Many people assume that because stone-ground flour takes more time to sift through their colander screens during milling, they produce coarser and grittier end products. In reality, the difference in fineness has more to do with how much heat is generated during milling and less about the rollers’ speed.
This means that while stone-ground flour may have a slightly larger particle size, it actually produces a smoother cake or pastry because there was some heat applied but not enough to damage its delicate components.
Myth #6: Stoneground flours will keep longer if stored in the freezer or fridge.
This is actually not true, and it’s one of those rumors that seem to be more folklore than anything else.
While you can store your flour for up to two months (or even longer) by doing so, many people believe they should freeze their stone ground products because they have higher moisture content —but this isn’t necessary as long as you use them within the recommended timeframe.
Our Take On Stone Ground Flour
Stoneground flour is better for cooking because it retains more of the nutrients found in wheat. In addition, the stone milling process keeps the bran, germ, and endosperm intact, whereas modern roller mills remove many nutrient-rich components.
Additionally, stone grinding creates less heat which does not degrade enzymes or kill yeast as quickly as other types of processing do. This allows the bread to rise longer with greater flavor development—a benefit that’s especially important when baking artisanal loaves made from whole grains like rye, buckwheat, or kamut.
If you are looking to grind healthy flour without additives, a stone grinding flour mill is the right choice!
In conclusion, stone-ground flour is healthier for you and better tasting. It also has a longer shelf life because it doesn’t have all the additives that store-bought flours have. So don’t be afraid to try out some recipes with this type of flour next time instead of going with something else! You’ll wonder why you ever did before!