Everything we do on the farm revolves around sustainability and regeneration:

• Any produce not sold becomes food and scratch for chickens.

• We combined our local delivery routes with a distribution company to cut fuel emissions and cost. This also helps us keep our prices low.

• Mill byproducts (leftovers like bran after the sifting process) are mixed together and sold as livestock feed.

• Manure from our cow herd is spread as fertilizer on the fields to replenish nutrient loss after the growing season.

• Rotational planting of grain crops and produce crops allows the soil to rebalance its nutrients. This also helps prevent disease in crops.

• We plant cover crops.em description

To us, being an organic farm means providing transparency to our customers that what we grow and sell is top quality and to show our commitment to sustainability and soil regeneration. We are inspected regularly to maintain our organic certification.

By definition, being organic includes being non-GMO. However, we chose an independent third party to verify our non-GMO status with Non-GMO Project, the pioneer of non-GMO standards.

All of our products are whole-grain, as we don’t add or remove anything during the milling process. However, not all our products are whole wheat; during the sifting process more of the bran is removed to make our general purpose flour, bread flour, and pastry flour.

There is more bran and fiber in our whole wheat products, which lend to a heartier more textured baked product.

We print a “best by” date of one year from the time it was bagged. Because our flour is unadulterated and whole-grain there are natural volatile oils that may interact with the storage environment. Some things that may affect the quality of flour include heat (next to the oven or top of the fridge) and light.

Your flour will be best if stored in a cool, dark area so the natural grain oils remain fresh for as long as possible.

Hard red wheat has a higher gluten content and is ground for our “better for bread” products. Gluten gives structure and a chewy texture to bread. Gluten also allows the bread to rise; more gluten means a taller loaf of bread.

Soft red wheat has a lower gluten content and is ground to make our “better for pastry” products. Soft red wheat acts like it sounds; when baked it creates a soft texture for delicious crumbly cakes and flaky pastries.

At this time, we cannot offer gluten-free products as all our grain is stone-ground on the same mill stones.

Increase hydration by 5–10% (often to 80–85% or higher), as fresh-milled flour absorbs more water due to higher bran content and starch damage.

Fresh-milled flour provides more nutrients and enzymes, accelerating fermentation dramatically (often 4–6 hours to peak instead of longer), leading to faster acid buildup and potential over-souring or surface activity if not fed more frequently or with adjusted ratios.

Strengthen gluten with longer autolyse/fermentolyse, use coil folds or stretch-and-folds, reduce whole grain % if needed (blend with some white), ensure proper shaping/tension, avoid over-fermentation, and bake with strong steam.

Yes—autolyse (30–60+ min) or fermentolyse helps hydration and gluten; scalding bran (hot water soak) reduces sharpness and improves structure in high-whole-grain loaves.

Transition gradually (e.g., 25–50% fresh-milled initially, increasing over days/weeks) to avoid shock; signs of adaptation: consistent doubling, pleasant smell (not overly sour), vigorous bubbles, and reliable peak timing.

Increase by 5–10% (often 10–20% more water overall), as fresh-milled flour (with intact bran and germ) absorbs significantly more liquid than commercial or aged flour.

High bran content cuts gluten, enzymes cause faster/uneven fermentation, and over-proofing is common. Fix with: higher hydration, autolyse/fermentolyse, gentle handling, shorter bulk times, or blending 20–30% white flour.

Much faster due to active enzymes and nutrients—bulk fermentation often 50–70% quicker (3–5 hours vs. longer). Watch dough cues closely to avoid over-fermentation; cooler temps help control it.

Dramatically richer, nuttier, sweeter, and more aromatic—preserves natural oils/volatiles for vibrant, complex "grain-forward" taste vs. muted commercial flour. Many describe it as a "flavor explosion."