Stone ground flour produces a far more flavorsome loaf of sourdough. This flour is well suited to slow fermentation as it contains more nutrients as the flour retains more of the bran. Additional nutrients are maintained in stone ground flour because the process produces less heat as the heat is absorbed by the stone rather than into the berry, and so the heat does not damage the delicate healthy fats in the wheat.

Organic stone ground flour tends to have a lower Glycemic Index due to it being courser in texture and therefore takes longer for our bodies to break down. The coarser texture also contributes to a more moist crumb as well,  due to the flour retention qualities. 

Unfortunately, as stone ground flour is not as fine in texture, it produces a denser loaf which can be more difficult dough to handle, especially for beginners.

Many experienced bakers believe that stoneground flour has superior flavor and nutrition which results in superior sourdough bread loaves. 

Overall, this is a fantastic flour to incorporate into your sourdough baking. 

BB dates are 12+ months.