Question 1

How fresh is the flour?

Accepted Answer

Every sack is stamped with the date it went through the stones, and the mill week is published on this site so you can see what is being milled when. Nothing here is more than about ten days old when it reaches you, which is the entire reason to buy flour from a farm.

Question 2

What is the difference between whole and sifted?

Accepted Answer

Sifted has had most of the bran and germ taken out, so it makes a lighter crumb and keeps twice as long. Whole has everything in it and tastes of considerably more. Most bakers here use half and half, and that is a good place to start.

Question 3

Do you sell wholesale?

Accepted Answer

Yes, fifty pound sacks, with a standing weekly order and delivery into the Twin Cities on Wednesdays. The wholesale page has the prices. There is no minimum order to start and no contract to sign.

Question 4

How should I store it?

Accepted Answer

Cool and sealed. Whole grain flour keeps about three months in a cupboard and six in a freezer; sifted keeps roughly twice that. If you buy fifty pounds, freeze what you will not use in six weeks. The storage page has the full table.

Question 5

Do you ship?

Accepted Answer

Within Minnesota and Wisconsin, yes. Further than that the shipping costs more than the flour and we would rather point you at a mill nearer you — there are good ones and we will name them.

Question 6

Are you organic?

Accepted Answer

No. We hold no certification and we are not going to imply one. We can tell you exactly what goes on each field and when, and several customers ask for that and get it in writing. What we will not do is use a word we have not earned.

Six, and the last one is a plain no.