#artisanbaking

Elevate your baking game with this zesty lemon sourdough discard loaf. Perfect for autumn and winter, it combines tanginess, moisture, and a burst of citrus flavor. Get the recipe now!

Introduction

In the world of baking, flour is not just an ingredient — it is the foundation of flavor, texture, and nutrition. Yet most flour available in India today is produced through high-speed industrial roller milling that prioritizes shelf life and uniformity over quality.

Stone ground flour offers a completely different approach.

At Barhana Organics, we revive traditional stone milling methods using modern precision to create flour that preserves the grain’s natural character. This slower, more respectful process produces flour that tastes richer, performs better in baking, and retains more of the grain’s natural goodness.

What is Stone Ground Flour?

Stone ground flour is produced by grinding whole grains between two slowly rotating natural stones.

Unlike modern roller mills that separate the grain into parts and later recombine them, stone milling crushes the entire grain in a single process.

This means the flour retains:

Bran

Germ

Endosperm

All three components remain intact in their natural proportion.

The result is flour that is closer to how grains were milled for centuries before industrial processing.

How Stone Milling is Different from Roller Milling

Nutrition Retention: Higher in Stone Ground Flour. Lower in Roller Milled Flour.

Temperature during Milling: Lower in Stone ground flour due to slow stone milling Process at Barhana. Higher in Roller milling results in no nutrition flour.

Texture: Coarse , Flour feel Alive as have all the parts of Grain. White powder in Roller milling due to Endosperm only used for Flour.

Shelf Life: Lower in Stone Ground Flours due to Natural Oils Intact. Higher in Roller Milled Flour due to added Preservatives.

Taste: A flour full of Aroma, Nutty Texture and Taste. Neutral as Oils and Nutrients burned during milling process.

For Indian artisan bakers and sourdough specialists Barhana’s artisanal flours creates this difference which is dramatic.

At Barhana Organics, our slow milling process ensures the flour retains natural oils and micronutrients that contribute to both nutrition and flavor.

Why Stone Ground Flour is Better for Baking

1. Superior Flavor

Stone grinding preserves the grain’s natural oils, which carry aroma and taste.

Breads, cakes, and pastries made with stone ground flour develop a deeper grain flavor — something artisan bakers value highly.

2. Better Fermentation Performance

Stone ground flour contains active enzymes and nutrients that support fermentation.

This is particularly beneficial for:

Sourdough breads

Artisan loaves

Naturally fermented doughs

Bakers often find that fermentation is more expressive and aromatic.

3. Higher Nutritional Integrity

Because the entire grain is milled gently, stone ground flour retains:

Natural fiber

B vitamins

Minerals

Essential oils

Industrial milling often removes the germ and bran, reducing nutritional density.

4. Clean Label Flour

Most commercial flours are bleached or chemically treated to improve appearance and shelf life.

At Barhana Organics, our stone ground flours contain:

No bleaching agents

No artificial additives

No shortcuts

Just grain and careful milling.

Why Stone Ground Flour is Gaining Popularity in India

India is witnessing a growing movement toward:

artisan baking

sourdough bread

clean label ingredients

farm-traceable foods

Professional bakeries, home bakers, and chefs are increasingly seeking stone ground flour in India because it offers authenticity and performance that industrial flour cannot replicate.

The Barhana Organics Stone Milling Process

Our philosophy is simple: revive ancient methods with modern precision.

Our process includes:

1. Carefully sourced grains We work with farmers who cultivate traditional and chemical-free wheat varieties.

2. Slow stone milling Our natural stone mills grind grain slowly to preserve nutrients and flavor.

3. Small batch production Each batch is milled with attention to quality rather than industrial scale.

4. Minimal processing The flour remains as close to the grain as possible.

This approach produces flour that chefs and bakers can trust.

Who Uses Stone Ground Flour?

Our flours are used by:

artisan bakeries

boutique hotels

sourdough specialists

pastry chefs

home bakers seeking premium ingredients

Many HoReCa kitchens prefer stone ground flour because it delivers consistent baking performance while offering authentic flavor.

Conclusion

Stone ground flour is not a trend — it is a return to the way flour was meant to be milled.

By preserving the integrity of the grain and respecting traditional milling methods, it creates flour that is richer in flavor, better for fermentation, and closer to nature.

At Barhana Organics, we believe that great baking begins with honest flour.

Our stone milled flours are crafted for bakers who value authenticity, quality, and the timeless relationship between grain and bread.

What is stone ground flour? Stone ground flour is flour milled slowly between natural stones that crush the whole grain, preserving bran, germ, and endosperm.

Is stone ground flour healthier than regular flour? Stone ground flour often retains more natural nutrients because the grain is milled whole and without high heat.

Why do artisan bakers prefer stone ground flour? Artisan bakers prefer stone ground flour because it has richer flavor, better fermentation properties, and natural texture.

These delectable cookies combine the rich flavors of bitter chocolate and olive oil with the nutty essence of buckwheat. A pinch of flaky sea salt enhances the flavor, creating the ideal balance of bitter and sweet.

Ingredients: 1 cup buckwheat flour. 1/2 cup almond flour. 1/2 cup bitter chocolate chips. 1/4 cup olive oil. 1/2 cup brown sugar. 1 large egg. 1/2 teaspoon baking soda. 1/4 teaspoon salt. Flaky sea salt for sprinkling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the buckwheat flour, almond flour, baking soda, and 1/4 teaspoon of salt. In a separate bowl, beat the olive oil and brown sugar until well combined and slightly fluffy. Add the egg to the olive oil mixture and mix until smooth. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. Fold in the bitter chocolate chips. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten each ball slightly with your fingers. Sprinkle a pinch of flaky sea salt on top of each cookie. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious bitter chocolate olive oil cookies with a unique buckwheat twist!

Prep Time: 15 minutes

Cook Time: 10 minutes