I love bread. Not just any kind. I love made-from-scratch, wholesome bread that makes the entire house smell good.
To make bread, you need flour.
And that is what I want to explore today…
Flour the Historical Way
I recently covered a story for the circa 1810 Old Stone Mill where they were celebrating Thanksgiving and milling flour from locally grown heritage Red Fife wheat.
I love the wheaty, slightly dusty smell in this place. It makes me think of harvest and good things.
I love the sounds the old millstones and equipment make. I love how the millers are vigilant, talking to each other, and running up and down the several flights of stairs to ensure that everything is operational.
It is a good place to be.
“Superfine” is the best flour a mill can produce. It is the whitest, finest part of the wheat kernel. In the days of stone milling, superfine flour would have been reserved in most households for special-occasion baking. The everyday bread would have been more coarse and used more of the wholegrain. It would have had high nutritional value, high environmental value, and high economical value.
Milling wheat here is no ordinary thing. It is a privilege, a delight, a cause for celebration and thanksgiving. More than a simple historical display, this mill has captured a small slice of what is truly important in life- good food, good relationships, hard work, and a thankful heart.
I am proud that this community has had the tenacity to see the Mill become operational again after it had lain silent for almost 100 years.
Flour Mills to Visit
Mills I have visited in Eastern Canada are the Balmoral Grist Mill in Nova Scotia, the Bellamy Mill at the Upper Canada Village in Eastern Ontario, The Kings Landing Historical Settlement in New Brunswick, and the Old Stone Mill in Ontario.
What about your community? Is there a heritage mill nearby? I would love to hear about it. And I would love to hear if you have used heritage or stone ground flours.