WHEAT / 01✳
Red Fife
Nutty, warm and fragrant. A versatile heritage wheat at home in a naturally leavened loaf.
- MILLING STYLE
- 85% sifted
- BAKER’S NOTE
- Rustic loaves
THE MILLHOUSE LEDGERNO. 01 / OREGON
GROWN HERE. STONE MILLED HERE.
Grain with roots.
Flour with character.
Heritage wheat, thoughtfully grown and slowly milled on natural granite in the heart of Oregon’s Willamette Valley.
LW
✳
FM
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FM
A little closer to the grain.
From our Junction City fields to your kitchen.
FIG. 01THE HEART OF THE MILL
NATURAL GRANITE180 RPM / SLOW & STEADY
A DIFFERENT KIND OF FLOUR / 01
Whole stories.
Honest flour.
A good loaf begins long before the dough is mixed.
We tend heritage grains and dry-farmed pulses in the Willamette Valley, then mill with the care each harvest deserves. Our Austrian Osttiroler mill uses natural granite stones to turn wheat into flour with its own unmistakable flavor and texture.
Meet Soren & Martha →FROM THE GRAIN LEDGER / 02
Meet the grains.
Different fields, different flavors, different possibilities for your next bake.
WHEAT / 02✳
White Sonora
A soft white wheat with a gentle sweetness, lovely in tender pastry and flatbreads.
- MILLING STYLE
- Soft wheat
- BAKER’S NOTE
- Pastry & tortillas
ANCIENT GRAIN / 03✳
Einkorn
Golden, delicate and deeply flavorful. A little patience goes a long way with this ancient grain.
- MILLING STYLE
- Whole berry
- BAKER’S NOTE
- Gentle mixing
Grain profiles are baking guides, not lot-specific laboratory results. For current harvest availability and assay information, ask the millhouse.
Explore all our grains →THE BAKER’S BENCH / 03
A little math.
A better loaf.
Start with a dough weight and let the grain lead. This calculator gives you a practical starting point for a naturally leavened dough.
01 / SET YOUR DOUGH✳
02 / YOUR FORMULABAKER’S %
RECOMMENDED HYDRATION—
TARGET DOUGH TEMP.—
| INGREDIENT | WEIGHT |
|---|---|
| Flour to add | — |
| Water to add | — |
| Ripe levain | — |
| Salt | — |
| TOTAL DOUGH | — |
Flour and water already in the levain are accounted for. Weights are rounded to 0.1 g; adjust water to suit your flour and hands.
THE MILLER’S WAY / 04
Slow stone.
Full character.
Our natural granite stones work gently, keeping more of the grain’s story in the flour. The way a kernel is opened matters just as much as the way it was grown.
Inside the mill →FIG. 02 / THE WHEAT KERNELFROM OUTSIDE IN
Extraction describes how much of the original grain remains in the flour after sifting.
A NOTE FROM THE MILLHOUSE
“We believe the best grain carries a sense of place—and that a good miller’s job is to let it speak.”
SOREN & MARTHA HOLLIS / STONE MILLERS & AGRONOMISTS