June 7, 2024by melissa

In an age where convenience often takes precedence over quality, there’s a growing movement back towards traditional, hands-on methods of food preparation. One such trend is the home milling of flour. If you’re passionate about baking, cooking, or simply ensuring the best quality ingredients for your family, owning a home mill can be a game-changer. Here’s why milling your own flour with grains from 1847 Stone Milling is both beneficial and fun.

Freshness You Can Taste

One of the most significant benefits of milling your own flour is the unparalleled freshness. Commercially available flour often sits on store shelves for months, losing vital nutrients and flavours. When you mill your own grains, you have fresh flour on demand, bursting with natural oils and nutrients. The result? Your baked goods will have a depth of flavour and aroma that’s simply unmatched.

Nutritional Superiority

Freshly milled flour retains all parts of the grain—the bran, germ, and endosperm—ensuring that you get the full spectrum of nutrients. This includes fiber, vitamins, and minerals that are often lost in processed flours. Using 1847 Stone Milling’s organic grains means you’re also avoiding pesticides and chemicals, making your baking healthier and more wholesome.

Customization and Experimentation

Home milling opens up a world of possibilities for customization. You can experiment with different grains and grind sizes, creating unique flour blends tailored to your recipes. Whether it’s a fine grind for delicate pastries or a coarser texture for hearty bread, you have complete control over your ingredients. With 1847 Stone Milling’s diverse selection of grains, the potential for creativity is endless.

Fun and Educational

Milling your own flour is a rewarding process that connects you to the heritage of traditional baking. It’s a fun, hands-on activity that the whole family can enjoy. Children can learn about where their food comes from and the importance of quality ingredients. It’s also a fantastic way to deepen your understanding of baking and improve your skills in the kitchen.

Supporting Local Agriculture

By choosing 1847 Stone Milling grains, you’re supporting local farmers and sustainable agriculture. Our grains are sourced from Canada, ensuring high quality and environmentally friendly farming practices. When you mill these grains at home, you’re contributing to a more resilient local food system.

Getting Started with a Mockmill

Ready to start milling your own flour? We offer a range of Mockmills that are perfect for home use. These mills are user-friendly, durable, and designed to deliver consistently excellent results. Paired with our top-quality organic grains, you’ll be set to transform your baking.

View Mockmills here >> 


January 5, 2024by melissa

San Fransisco – (moderate sourness)

The authentic San Francisco sourdough culture is a living heritage, boasting a special blend of Candida humilis wild yeast and Lactobacillus San Francisco bacteria. Their century-long partnership creates a unique symbiosis absent in most commercial yeasts. This harmony gives San Francisco sourdough its unmistakable tang and texture, making it a timeless classic in the world of baking. Opting for this authentic culture not only honours tradition but promises a baking experience rich in history and unparalleled flavours.

San Francisco sourdough is often recognized for its moderate sourness. It carries a tangy flavour, but it’s not as intensely sour as some other sourdough cultures found around the world. The balance between the wild yeast and the Lactobacillus San Francisco bacteria in the culture contributes to its characteristic mild to moderate sour taste. This distinguishes it from more intensely sour variations present in other sourdough cultures, offering a unique and more subtle tanginess that sets it apart.

Italian Ischia and Camoldi – (very sour)

From the birthplace of pizza in Naples, authentic Italian sourdough cultures offer a delightfully tangy experience. These strains, reminiscent of the 1800s, bring a notably sour essence to Neapolitan pizza and Italian country breads like ciabatta.

Renowned for their distinctive sourness, these cultures are exceptional contributors to the revered Neapolitan pizza tradition. Sharing similarities, they’ve been pivotal in the creation of exceptional Italian breads, infusing each bite with a taste deeply rooted in Italy’s culinary history. Their tangy character makes them essential to crafting these beloved Italian flavours, adding a unique zest that sets them apart.

New Zealand general purpose – (very mild)

– In the heart of New Zealand lies a unique sourdough culture crafted from wheat flour, celebrated for its gentle and versatile nature. Perfect for beginners, this culture offers a smooth entry into the world of sourdough baking, allowing for diverse culinary explorations.

Hailing from Rotorua, this culture boasts a mellow flavour profile, distinguishing it from more intensely tangy variations. Its versatility is its charm—it’s an ideal companion for crafting a range of breads, from whole wheat varieties to potato and sweet breads.

The beauty of this New Zealand culture is its adaptability, catering to different tastes and preferences. Its gentle flavour profile makes it a wonderful starting point for those new to sourdough adventures. Its mellow nature ensures a delightful, subtle taste that complements a myriad of baked delights, making it a go-to choice for both budding and seasoned bakers alike.

New Zealand Rye – (medium)

Captured by a baker from the US, deeply rooted in Eastern European rye traditions, this New Zealand rye sourdough culture thrives on coarse rye flour. It crafts beautiful, moderately tangy rye breads, echoing a cherished heritage. This gem brings the essence of traditional rye loaves to New Zealand, offering a unique flavour and texture experience.

Australian Tazmanian Devil – (medium)

From the picturesque surroundings near Hobart, Tasmania, comes an Australian sourdough culture that’s distinctly different. Known for its medium sourness, it’s an ideal fit for creating breads with ancient grains, especially Khorasan and spelt.

This culture has its own personality, shaped by the Australian landscape. Collected and nurtured in this region, it brings a unique taste that pairs beautifully with the hearty, nutty notes of ancient grains. Its versatility and medium sourness make it a go-to for creating breads with a touch of tradition and a distinctly Australian twist.

South African (medium strong to very strong sourness)

In the suburbs of Cape Town, South Africa, a versatile sourdough culture thrives, offering a range of flavours depending on its fermentation period. This culture, at times medium and occasionally very strong in taste, adapts beautifully to whole wheat, favouring pure whole wheat for its culinary creations.

Its flexibility in rising times and hydration levels allows bakers to experiment with various dough types. Particularly adept with whole wheat, it proves its prowess by leavening whole wheat bread better than its white flour counterparts. An excellent choice for home millers, it presents a nutty flavour profile, adding depth to the bread.

This South African sourdough isn’t limited to one type of grain; it pairs wonderfully with whole wheat, spelt, and Khorasan. Its origin in the suburbs of Cape Town is echoed in the culture’s adaptability and diverse range of flavours, making it a valuable asset for home bakers exploring the world of whole grain breads.


Nestled in the village of Palekh, a mere 100 miles north of Moscow, resides a distinctive Russian sourdough culture known for its exceptional speed in leavening. This culture excels in handling whole wheat, making it an ideal companion for whole grain enthusiasts.

What sets this culture apart is its adaptability, not only in traditional baking but also in modern home bread machines. Its rapid leavening makes it a valuable asset for those seeking quicker results without compromising on flavour or texture.

French Sourdough – (very mild)

Imagine a bakery on the outskirts of Paris, where time stands still, and tradition weaves into every loaf of bread. This 150-year-old bakery holds a secret—a sourdough culture that has quietly thrived, playing a silent yet essential role in the bakery’s daily rhythm.

What’s remarkable about this culture isn’t just its age but its unique character. It’s a swift riser, ensuring the daily demands of the bustling bakery are met. But what truly captivates is its taste—extraordinarily mild, a flavour that whispers rather than shouts.

This sourdough’s journey is a tale of endurance and artistry. For 150 years, it has been the silent partner in the bakery’s success, blending into the dough to create loaves that reflect a heritage of subtle, timeless flavours.

It’s a slice of history in every bite, a nod to the dedication of a bakery that has seen generations pass through its doors. This 150-year-old culture isn’t just sourdough; it’s a custodian of tradition, preserving the taste of a bygone era within each delicately mild loaf.

Austrian –  (very sour rye culture)

In the heart of Austria, the legacy of sourdough thrives in a business established in 1795. This Austrian culture, known for its affinity for rye flours, embodies a slow and steady rise, a testament to the adage that good things indeed come to those who wait.

What sets this culture apart is its distinct sourness, a result of its unhurried fermentation process. Patience becomes a virtue as this sourdough takes its time, infusing every loaf with a tangy depth that only time can cultivate.

Hailing from the establishment’s centuries-old legacy, this Austrian sourdough represents the enduring value of tradition and the art of slow, deliberate baking. Its sourness is a testament to the rewards of patience, offering a taste that reflects the rich history and patience of its time-honoured origins.

Yukon – (medium sourness)

Straight from the heart of the Yukon, a sourdough culture traces its origins back to the early days of prospectors. With a medium flavour profile, it’s not just any sourdough—it’s the secret behind authentic Yukon sourdough flapjacks.

The allure of this culture isn’t just in its taste but in its historical significance. It’s a relic of the gold rush days, cherished by prospectors who relied on it for hearty flapjacks. Its role in this Yukon speciality connects it to a tradition that echoes the rugged spirit and resourcefulness of the region’s pioneers.

This Yukon sourdough isn’t just a culture; it’s a slice of history, preserving a culinary heritage that’s uniquely Yukon. It’s the essence of a time when flapjacks were a staple, crafted from a sourdough that symbolizes the adventurous and enterprising spirit of the Yukon’s early days.

Finnish Sourdough – (medium)

In Finland, there’s a sourdough culture that defies explanation. Its flavour and aroma are simply beyond words. Rising beautifully, it weaves an indescribable essence into each loaf, creating an experience that’s as mysterious as it is delightful.

Red Sea culture – (mild)

In the historic kitchens of Hurghada, Egypt, resides a sourdough culture from one of the oldest ethnic bakeries. This Red Sea culture boasts a mild flavour, an inheritance from a rich culinary heritage.

Not just steeped in tradition, this culture is adaptable, complementing the convenience of modern home bread machines. It’s a delightful taste of Egyptian baking history, offering a mild yet distinct flavour that’s as versatile as it is rooted in the region’s legacy.

Giza – ( mild to medium)

In the shadow of the great pyramids, there’s a bakery with a culture that whispers tales of history. Derived from the traditions of the workers who built these colossal monuments, the Giza sourdough culture rises magnificently, weaving a moderately sour essence into its loaves.

A sleeper with a fascinating past, this culture is a window to ancient times, possibly stemming from the very culture that nourished the 30,000 builders of the pyramids. Its place in the heart of Middle Eastern bread-making traditions adds to its allure, creating a taste that’s not just baked but steeped in the history of an era that continues to captivate us.

Bahraini Sourdough – (very sour) 

In the land often likened to the Garden of Eden, Bahrain, there resides a sourdough culture that’s as ancient as it is remarkable. This culture, heralded as one of the oldest, rises magnificently, offering a deeply sour taste.

Bahrain, where the blend of East and West intertwines, hosts a culture that mirrors this convergence. It’s a testament to time and traditions, resonating with a flavour that harks back to ages past. A sourdough that stands as a tribute to Bahrain’s rich history, it’s a taste that carries the essence of a land where the best of both worlds converge.

Saudi Arabia – (medium)

Amidst the changing sands of time, the Bedouin of the desert have remained resolute, embodying a legacy that endures. Similarly, the Saudi sourdough culture mirrors this unyielding essence. It rises moderately, yet its flavour is among the most distinctive cultures.

As desert-born as its Bedouin bakers, this sourdough represents an unwavering link to the arid landscape. Its taste is a testament to the resilience and character of the desert, carrying a flavour that echoes the enduring spirit of those who thrive in this challenging terrain. This is the essence of the desert captured in a culture, a taste that holds the story of an unchanging land amidst a changing world.

View our selection of sourdough cultures


November 15, 2023by melissa

1847 Ston Milling Gift Guide:

The holiday season is a time for warmth, joy, and indulgence. This year, gift culinary creativity with carefully curated presents from 1847. Whether your loved ones are seasoned bakers or aspiring chefs, our selection promises to delight their senses and inspire their kitchen adventures. Let’s explore the perfect gifts for a holiday filled with homemade goodness:

1. Mockmill Flour Mill: Fresh Flour at Your Fingertips

Transform grains into flour at home with a Mockmill! These precision grain mills will let them experience the magic of freshly milled flour, enhancing the flavour and texture of their baked creations. 

2. Ankarsrum Assistent Original: The Ultimate Kitchen Companion

Give the gift of culinary versatility with the Ankarsrum Assistent Original. This powerful stand mixer is a true kitchen workhorse, handling everything from dough kneading to delicate mixing with ease. Its timeless design and exceptional performance make it an indispensable tool for any passionate cook.

3. Premium Flour Selection: Flourish in Flavourful Creations

Our premium flour collection offers a variety of finely milled flours, from all-purpose to speciality flours. Each one is crafted with care, ensuring superior quality and taste. Let them explore the nuances of different flours and create culinary masterpieces with a touch of finesse.

4. Sourdough Cultures: Cultivate Unique Flavours

Encourage their sourdough adventures with our authentic sourdough cultures. These starters infuse bread with distinctive flavours and textures, allowing them to craft artisanal loaves that reflect their personality. Embrace the art of sourdough baking and embark on a flavorful journey.

5. Swedish Dishcloth: Sustainable Style for the Kitchen

Add a touch of eco-friendly elegance to their kitchen with our Swedish dishcloths. These reusable and biodegradable cloths are practical and stylish, making cleaning up a delightful experience. Gift them a sustainable choice that aligns with their eco-conscious values.

6. Bread Bag: Preserve Freshness in Style

Complete the baking experience with our stylish Bread Bag. Crafted to preserve the freshness of their homemade loaves, it’s the perfect accessory for any home baker. Showcasing their creations in this elegant bag adds a touch of sophistication to their kitchen.

7. 1847 Gift Card: The Perfect Present for Every Culinary Enthusiast

Can’t decide? Let them choose their culinary adventure with an 1847 Gift Card. Whether they dream of new kitchen gadgets or indulgent ingredients, our gift card opens the door to a world of culinary possibilities.

This holiday season, unwrap the joy of baking and cooking with gifts that inspire creativity and celebrate the art of homemade goodness. Explore our selection and give the gift of culinary delight from 1847. Happy baking and happy holidays!


January 15, 2023by melissa

At 1847 Stone Milling, we believe that the whole berry is where all the good stuff is! That’s why we make sure to use the entire berry during our milling process, leaving in all the nutritious germ, endosperm and some bran. We don’t believe in taking any shortcuts, so our flour is made by milling the whole grain, making super delicious whole wheat flours. Specifically, our “run of the mill whole wheat flour” is packed with all the good stuff like fiber, vitamins, minerals, and antioxidants. And for those who want to take it to the next level, you can even mill your own grain at home and create your own unique flour blend. We are so excited to bring you the freshest and most nutritious flour. At 1847 Stone Milling we love nothing more than making delicious and nutritious flour for you to enjoy!

Whole grains are the ultimate superfood! They’ve got it all – bran, germ, and endosperm – which means they’re packed with essential nutrients like fiber, vitamins, minerals, and antioxidants. Plus, the fiber in whole grains helps keep our digestive system running smoothly and may even lower the risk of heart disease, diabetes, and certain types of cancer. And let’s not forget all the other amazing nutrients like B vitamins, iron, zinc, and magnesium. Plus, whole grains contain antioxidants and phytochemicals that have anti-inflammatory and anti-cancer properties. Eating a diet rich in whole grains not only tastes delicious but it’s also linked to lower risk of heart disease, stroke, type 2 diabetes, and certain types of cancer. Plus, it may help with weight management and overall digestion. So go ahead, enjoy your whole grains and feel good about it!

Wheat contains several naturally-occurring vitamins, including:

  1. Vitamin B1 (thiamine): essential for energy metabolism and the proper functioning of the nervous system.
  2. Vitamin B2 (riboflavin): important for growth and red blood cell production.
  3. Vitamin B3 (niacin): essential for energy metabolism and the proper functioning of the nervous system.
  4. Vitamin B5 (pantothenic acid): important for the synthesis of hormones and neurotransmitters.
  5. Vitamin B6 (pyridoxine): essential for protein metabolism and the formation of red blood cells.
  6. Vitamin B9 (folate): important for cell growth and the formation of red blood cells.
  7. Vitamin E: an antioxidant that helps protect cells from damage.
  8. Vitamin K: important for blood clotting and bone health.

Gluten sensitivities

It is possible that gluten sensitivity may be a sensitivity to refined flours rather than gluten itself. Refined flour, also known as white flour, is made by removing the bran and germ from the wheat kernel, leaving only the endosperm. This process not only removes a significant portion of the grain’s nutritional value, but also removes the gluten-containing parts of the grain.
When the gluten-containing parts of the grain are removed, the remaining flour is often enriched with synthetic vitamins and minerals. This process can also change the structure of the gluten, making it harder for the body to digest.
Additionally, refined flours are often combined with other additives such as preservatives, emulsifiers, and other ingredients, which can cause inflammation in the gut and lead to symptoms associated with gluten sensitivity.

1847 Stone Milling does not and will never make refined flours because your health is of the utmost importance to us!

At 1847 Stone Milling, we’re all about making our fellow Canadians feel their best! We’re proud to be a part of their journey to optimal health and well-being with our delicious flours. We take pride in our milling process, organic grains, and all our milling and baking products. We’re dedicated to bringing you the best of the best, the freshest and most nutritious flour. It brings us so much joy to know that we’re helping Canadians feel their best and it’s why we do what we do. So go ahead, enjoy our flour and feel good about it!

Shop now! 


March 1, 2022by melissa

New Product Alert!

We are excited to share that we are now selling our very own Swedish Dishcloths!

These Swedish dishcloths replace approximately 17 rolls of paper towels and absorb up to 20x their weight.

Just like our packaging, these cloths are made from all natural materials so they are entirely compostable when you are done using them!

Add one to your next order! We hope you enjoy them! 


February 1, 2022by melissa

As many of you may have seen in the news, there are food shortages in the grocery stores. There is no need to panic. Many experts, including University of Guelph Food chain supply Professor Michael Von Massow, believe our food system is resilient and we are not in imminent collapse! Consumer’s may not have the same selection available but we will have food on the grocery store shelves. One thing we are all seeing at checkout is the price increase due to supply shortages.

From our intro economics class, pricing is really determined by two confounding factors, supply, and demand. When supply decreases, prices often increase and quantity decreases.

Grain Supply

Here at 1847 Stone Milling, we have been very fortunate this year to work with great farmers to help us secure much of the raw grains we need to make the flour you love. We have also increased our raw grain storage with grain bins that help us to buy larger volumes and mitigate price fluctuations in the market.

Flour Demand

Demand continues to be strong for good quality flour and with the supply of raw material sorted we have been able to keep pricing stable

If you are looking for a quick read on our food system stability, take a look at this link from Professor Micheal Von Massow. There are also some great podcasts to listen to as well!


June 8, 2020by melissa

Our Owner, Melissa, featured in a Food Focus Podcast!

Flour Power – Life as a Micro Miller

“Flour has never been cooler. Temporary shortages coupled with a surge in baking as people are staying at home during the COVID-19 pandemic has brought flour into the mainstream. In this episode, Mike talks to Melissa McKeown who runs 1847 Stone Milling, a micro miller in southwestern Ontario. They talk about starting and running a small farm-based food business, competing against the giants, and some of the challenges such as rural internet access. They also talk about different kinds of flour and what makes a good flour.”

Listen here >>


December 2, 2019by melissa

Photo Contest!!!!

For the month of December, we will be running a photo contest where we want to see what you are baking this holiday season with 1847 flours!

Winner will be announced in the New Year and will receive a bouquet of flours!

How to participate:

1. Post your best baking shot on social media
2. Tag @1847Flours and #1847Holiday
3. Bonus – share the recipe so others can try!

No limit on the number of entries!
Must live in Canada to win
Contest closes on December 31, 2019 at 11:59pm EST

Please note that if your social media account is private we may not be able to see your posts.

Happy Holiday Baking!!!

IMG_17651847 flour bread