What makes brodflour bread and flour different?

We mill all our flour in a handmade granite stone mill from New American Stone Mills. Our flour is made from organic grain sourced from independent producers across Canada. To ensure we’re making the freshest and healthiest product, we bake with the flour within 24 hours of milling.

Stone mills are an ancient method of breaking down grain into flour. Industrial mills use high-speed rollers that heat the grain which burns important nutrients in the grain. Unlike industrial mills, stone mills stay cold when milling the flour, ensuring all important nutrients and essential oils from the grain remain in the flour.

How do I store the fresh-milled flour?

Due to the essential oils present in fresh-milled flour, there is a smaller window before the flour can spoil. We recommend using our fresh-milled flour within a week for the best results but it will last in the fridge for about 3 weeks. Alternatively, it can be stored in the freezer for 6 months.

What is the best way to store my bread?

We recommending storing your bread in an airtight container or bag and slicing as you go to maintain maximum freshness. When stored at room temperature, loaves typically last about 4 to 5 days. Loaves can also be frozen for up to 2 months.

What’s the difference between whole grain and sifted flours?

All our flour uses the whole grain but with some flours, we sift out some of the courser parts of the germ and bran for a finer, more consistent product. Whole grain flour keeps all parts of the grain including the bran.

You can read more about different types of flour here.

What flour should I buy for making sourdough bread?

We recommend starting with Prairie Hard Red for making sourdough. As you get more comfortable you can try mixing different flour such as Red Fife or Spelt.

You can read more about different types of flour here.

I just got a sourdough starter. How do I care for it?

Congratulations! We love sharing the sourdough love. If you are planning on baking often, you can keep your starter at room temperature in a container with a breathable top. If you are planning on making bread only about once a week, we would recommend storing your starter in an airtight container in the fridge.

Feeding your sourdough starter involves adding equal weights of the starter, flour and water to a clean container or jar. If it is being stored at room temperature, feed your starter once or twice daily. If storing in the fridge, bring your starter to room temperature and feed every 8 to 12 hours before baking with it.

Can I order more than 1kg of flour at a time?

Yes, definitely! We sell individual bags at 1kg increments and 10kg bags of all our flour. If ordering more than 3kg at a time, please give us a call to ensure we have enough flour milled – 416-536-4848.

Do your breads use yeast?

All of our bread is made using traditional sourdough methods. Using a sourdough starter helps us take advantage of the wild yeast in the flour and our environment. This makes the bread leaven naturally, without the help of packaged baker’s yeast.