Soo.. why is stone-milled flour better, you ask? Our stone-mill builder, Andrew Heyn of New American Stonemills, dives into the nitty gritty of stone-milling in our series, Ask A Stone Mill Builder. He started building stone-mills when he learned that stone-milled flour not only tastes better, but is also abundant in the natural nutrients wheat has to offer - which is plentiful, if you're wondering. As he mentions, the results of stone-milling can best be compared to that of coffee grinding. The
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