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@groundupgrain

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Stone milled and locally sourced flour.
Order direct online for shipping or pickup in
📍Holyoke, MA.

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Whole wheat has a reputation problem. Dense, heavy, the flour you use when you’re trying to be virtuous instead of trying to bake something good.

Ours doesn’t play by that reputation. We stone-mill a blend of Hard Red Winter and Hard Red Spring Wheat into a soft, workable texture that behaves the way you want flour to behave, whether you’re going for a loaf of bread or a stack of pancakes. It’s 100% whole grain, nothing removed, nothing added back in.

Sourced from Oechsner Farm in Newfield, NY and Buck Farm in Mapleton, ME. 13% protein, so it’s got the structure for bread but the softness for muffins, quickbreads, and flatbreads too.
If your last whole wheat experience left something to be desired, give this one a shot.

#wholewheatflour #wholegrains #healthfood #hearthealth #stonemilled by @groundupgrain

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a day ago

Our sourdough class is this Saturday, and there are just a few spots left. If you’ve been wanting to learn how to bake bread, this is a good one to jump into.

@maxthebreadbaker will walk you through the whole process over four hours: starter maintenance, mixing, shaping, and baking. You’ll make a traditional sourdough loaf and a 100% rye loaf, and we’ll get into baker’s math so you can start building your own formulas at home. You also take both loaves home with you.

Registration is open on our website, link in bio!

#sourdough #bakingclass #breadbakingclass #holyokema #groundupclassroom taken in Holyoke, Massachusetts by @groundupgrain

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4 days ago

Check out our online store to shop our collection of locally, stone-milled flour blends. It’s the perfect addition to your pantry for the fall baking season!!

#stonemilled #fallbaking #groundupgrain #onlineshop fallseason by @groundupgrain

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8 days ago

Fiber is such an important dietary element and most people have no idea. It can affect gut health, blood, sugar cholesterol, and how long you feel full for; yet it is constantly overlooked.

The conversation around fiber right now has a lot to do with adding fiber back into things, however, with products like our, fiber is never even removed. Stone-milling keeps the whole grain intact, meaning the fiber is never stripped from the grain. We didn’t have to reformulate anything. We just never stripped it out in the first place.

#fiber #guthealthmatters #healthfood #stonemilledflour #wholegrain by @groundupgrain

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11 days ago

Attention pizza lovers!!

Do you loveee to eat pizza and always think “I wish I could make this myself with local flour…” well we got you! October 24th we will be hosting a Pizza Making Class from 4-7pm. In this course you’ll learn the basics of hand stretching dough, topping, and loading it into a hearth oven. While we bake and eat pizza we will also go through all the mixing and shaping of dough rounds which we will pack up and send home with you!

Registration is live on our website - link in bio!

#westernma #pizzaclass #pizzafromscratch #localflour #holyokeeats taken in Ground Up Grain by @groundupgrain

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15 days ago

Rye is a hot topic right now and we wanted to throw our Light Danko Rye Flour into the mix!

Our Oganic Light Danko Rye is stone-milled from a heritage winter grain grown at Oeshsner Farms in Newfield, NY. It’s sifted just enough to keep things light and fluffy, with a fresh, grassy flavor that’s unmistakably rye. But it doesn’t bake heavy or dense like you might expect. It performs closer to a lighter flour, which makes it a solid entry point if you’ve never baked with rye before.

Higher in fiber, lower in gluten than wheat. Works in breads, crackers, pretzels, cookies, cakes, quickbreads.

If rye’s on your radar lately, this is a great place to start!

#ryebread #bakingfromscratch #stonemilledflour #localfoods #grain by @groundupgrain

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18 days ago

We thought we would bring you along for packaging today, hope you enjoy!

#groundupgrain #stonemilledflour #holyokema #northeastgrown #bts by @groundupgrain

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21 days ago

Then vs Now

Before we were milling flour here, paper was being produced.

Built in 1864 by the Valley Paper Company. It was initially three story’s with an attic used for drying the fresh sheets of paper. In 1877 they added a wing that stretched the building closer to the river. They were mainly producing fine writing and envelope paper, about 2 and a half tons a day. It’s so fun being able to look back at our building over the decades and reflect on how it’s evolved!

#newenglandhistory #historicalbuilding #holyokema #milltown #holyokehistory by @groundupgrain

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23 days ago

Summer’s slipping through our fingers, which means there are only so many more summer nights left to make homemade pizza loaded with fresh toppings. Our Pizza Flour is built for exactly that kind of night. It’s a blend of Glenn hard red spring and Harris soft white winter wheat, with our own organic malted barley worked in for flavor, color, texture, and rise. We sift it to our lowest extraction, so if you’re after that 00-style Italian pizza experience, this gets you close.

Cheers to a few more of these nights while they’re still around! Shop now, link in bio. by @groundupgrain

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a month ago

Have you ever wondered what it’s like to make your own pasta? Well, we have a pasta making class coming this November, and you won’t want to miss it. You’ll make different kinds of pasta and sample them with different sauces, along with bread on the side. By the end, you’ll be taking home a bunch of fresh pasta to share with family and friends.

Classes run 3 hours, with 20 people working together in small groups. You’ll learn about locally grown grains and get to play around with different blends of our fresh flour, mixing up whatever combination (and shape) you’d like for your pasta!

Link in bio to register!

#groundupclassroom #pastamaking #stonemilled #freshflour #pastaparty taken in Ground Up Grain by @groundupgrain

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a month ago

A peak into our day to day stone-milling operation.

Videos shot by @raybrodphotography

#groundupgrain #stonemilledflour #stonemilled #holyokema #localbusiness by @groundupgrain

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a month ago

Just like so much of Holyoke, our building was built off water power in the 1800s. Even now, over 100 years later, the canals still power our building. In these photos you can see the water inlet to the turbine that powers our building. Twice a year the canals get drained for maintenance, which is the only time you can actually see the inlet like this instead of just water moving past it.

It’s easy to think of stone milling as an old-world process because of the stones themselves, but the building around it is doing old-world work too. The grain gets ground the way it always has, powered by a system that’s been running since long before we got here.

#holyokema #historicalbuilding #flourmill #history newengland by @groundupgrain

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a month ago