Unlike a bag of white all-purpose flour you buy at the grocery store, The Mill’s flours vary in color, from grayish-blue rye and rosy Turkey Red to light brown Glenn bread flour.
“They’re not the same product,” Brockman-Cummings says of most industrially milled flours. “There’s no flavor from their flour. It’s a medium, whereas ours is a medium with flavor and nutrition.”
All of the flours produced at The Mill are whole-kernel, which means the nutrition in the bran and germ – including oils, vitamins, proteins, amino acids and minerals – are left intact. This is achieved with those Danish Engsko stone mills; most large industrial mills use high-speed roller mills, which process out the bran and germ.
“The fat and flavor lie in the bran and the germ of the kernel, and largely in the germ,” Halloran says. “That germ is not reintegrated in a supermarket product because it has short shelf life, it’s very volatile and you want stability. To have true stone milling increases flavor tremendously, regardless of the characteristics of the grain itself.”
Photo by Judd Demaline, of five of the many certified organic flours stone-ground by Jill Brockman-Cummings at The Mill at Janie’s Farm, each with a different color, texture, and taste profile. Clockwise from left: Calumet Bread Flour, Wabash Artisan Bread Flour, Whole-Kernel Rye Flour, Des Plaines Pastry/Cake Flour, and Mackinaw flour from the heirloom Turkey Red wheat