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Janie’s Mill | Stone-ground Organic Flour

@janiesmill

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Stone-ground Flours for Professional & Home Bakers
Locally-Grown & Certified Organic Grains🌾
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Hi, we’re Janie’s Mill 👋 We’d thought we’d re-introduce ourselves for those of you who are new around here!⁠ We’re owned by a multi-generational Illinois farm family, and we have a passion for providing you with the highest quality grains and milled products — all going directly from farm to mill to your kitchen! What makes Janie’s Mill products special? After harvest, our grains undergo meticulous cleaning before meeting our traditional millstones. The time-honored stone-milling process creates flours with exceptional flavor profiles and nutritional integrity that industrial methods simply can’t match. From artisan bread flours to Italian-style Pizza Flour, we craft dozens of distinctive products for all your baking needs! Every purchase you make from our farm family owned small business directly supports our mission to revitalize regenerative organic farming and traditional milling. Your support truly means everything to us! 💚 Got questions about our flours or baking tips? Drop them in the comments below! __ #JaniesMill #organicfarming #organicflour #organicgrains #stonemilledflour taken in Ashkum, Illinois by @janiesmill
12
a year ago
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What makes stone-ground flour better than “regular” roller-milled flour? 💭 Jill, our Mill Manager, explains! 🙌 Our mill stones gently crush the entire kernel so that the nutritious and flavorful germ and bran are incorporated into the flour. (In contrast, roller-milled flour contains only the starchy endosperm.) When all parts of the grain are in the flour, you get: • 𝗠𝗼𝗿𝗲 𝗙𝗹𝗮𝘃𝗼𝗿: Depending on the specific grain, you will taste a variety of flavors — often with rich, nutty notes and a slight sweetness. • 𝗠𝗼𝗿𝗲 𝗡𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻: The bran and germ contain many vitamins, minerals, and healthy oils, all of which you get in stone-ground flour. • 𝗡𝗼 𝗔𝗱𝗱𝗶𝘁𝗶𝘃𝗲𝘀: Because the nutrients in the whole grain are retained, we do not need to add synthetic nutrients, as happens with industrially roller-milled flours. For these and other reasons, our traditional process of artisanal stone-milling provides discerning home and professional bakes with the highest-quality flours. To get ALL of the nutrition of the whole grain, choose our 100% extraction flours. That’s REAL whole-kernel flour, and yes, it’s REALLY good for you! 🙌 While we do sift out larger particles of bran from some of our lighter-textured flours, such as Sifted Artisan Bread Flour and Italian-Style Pizza Flour, even those flours retain the nutritious germ and a portion of the bran, and so have more nutrition than roller-milled flours. Have questions about stone-milling? Leave them in the comments below, and we’ll answer in an upcoming video! __ #JaniesMill #StoneGround #StoneMilled #OrganicGrains #OrganicFlour #Milling #BehindTheScenes #StoneGroundFlour taken in Ashkum, Illinois by @janiesmill
14
a year ago
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New to baking with stone-ground flours? There can be a learning curve, but the amazing flavor and nutritional benefits are worth it 🙌 We’ve put together a few tips and tricks to consider when you’re baking with freshly stone-ground flours!⁠ ⁠ 1. Adjust Recipes As Needed 🧑‍🍳⁠ Recipes designed for commercial flour may need some tweaking when you switch to freshly stone-milled flour. Observe your dough, and adjust recipes as needed to get the desired results!⁠ ⁠ 2. Add More Liquid 💦⁠ Stone-milled flour tends to be “thirstier” than industrially roller-milled flour. If your dough seems dry, add a little more liquid.⁠ ⁠ 3. Work Your Dough Gently 🍞⁠ Use gentle stretch-and-fold techniques instead of vigorous hand or machine kneading. This will prevent bran particles in stone-milled flour from bursting air bubbles that form during fermentation.⁠ ⁠ 4. Achieving Airy Lightness 👍⁠ The healthy bran and germ found in stone-milled flour may cause some baked goods to be a little denser. You can achieve lightness by being gentle with your dough, and by using flours with a lower extraction rate.⁠ ⁠ Yes, there may be a bit of a learning curve, but the incredible flavors that come from stone-milled flours and the wholesome goodness they bring to your table make the learning process worth it!⁠ ⁠ What have you learned since you =began using stone-milled flours? Share your experiences and tips in the comments below 💛 Let's build a supportive community of bakers exploring the wonderful world of freshly stone-milled flour together!⁠ ⁠ #janiesmill #janiesmillbakes #flour #stonemilled #stonegroundflour #bakingtips #baking101 taken in Janie's Mill by @janiesmill
32
3 years ago
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Who says chips are bad for you?! We turned our Bloody Butcher Polenta into healthy chips and are sure they’ll be your new favorite snack! 🌽 This Bloody Butcher Polenta Chips recipe starts with an easy, no-stir oven-baked polenta using our heirloom Bloody Butcher Polenta/Grits. Then you roll the cooked polenta paper-thin between parchment, score into triangles or any shape you like, and bake until super-crispy. The best part is you can season these chips however you like. They are endlessly adaptable, and way better than anything you will find in a bag at the grocery store! 🤤 One tip worth following: roll the polenta as thin as possible. The thinner it goes, the crispier and lighter the chip. Get the full recipe at janiesmill.com! __ #baking #recipeshare #polenta #organicgrains #organicsnacks Recipe Bloody butcher polenta Organic grains Organic food Snack ideas Organic snack Organic snacks Organic snack ideas Bake share Baking inspiration Recipe inspiration taken in Ashkum, Illinois by @janiesmill
0
a day ago
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This is one of our favorite questions because the answer touches on so many things that make stone-milling special—and that make your baked goods taste better! It starts with all the parts of the grain that are present in stone-milled flour. Unlike industrially milled flours, stone-milled flour retains the bran and germ. Those parts of the grain contain natural sugars, healthy oils, minerals, and enzymes that feed your sourdough starter and fuel fermentation. More food for the wild yeast and bacteria in your starter and dough means a more active, more vigorous fermentation, and deeper, more complex flavors in your finished loaves. The bran contains not only healthy fiber, but natural phenolic and phytic acids. With more bran present in the flour and in your dough, your starter has access to more nutrients like these, which build complex flavors over the course of fermentation. On top of that, the natural oils in the germ bring their own flavor compounds to the dough, adding a savory richness that you can taste in every slice. And then there are the flavors that come with freshness. Freshly stone-milled flour has aromas and flavors that carry through the entire baking process and show up in the final loaf. All of these factors and more bring incredible flavors to your baked goods, but the the short answer is that stone-milled flour gives sourdough more to work with — and sourdough makes the most of every bit of it. 🙌 __ #sourdoughbaking #sourdough #organicgrains #organicfarming #organicflour taken in Ashkum, Illinois by @janiesmill
0
2 days ago
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Want to take your dinner rolls to the next level? 🌾 Follow along as we make the Honey Emmer Dinner Rolls from Martin Sorge’s new cookbook Great Bakes! Martin is a winner of the Great American Baking Show and has been using Janie’s Mill flours and grains since 2019. This recipe is a perfect example of why we love his approach to baking so much. These rolls use two of our most beloved flours: Black Emmer for a rich, buttery flavor, and High-Protein Bread Flour for the structure and rise for a perfect pull-apart dinner roll. Black Emmer is one of the oldest cultivated grains, and it brings a flavor to baked goods that modern wheat simply cannot replicate. If you have never baked with it before, this recipe is an incredible place to start. Great Bakes is available in our bookstore at janiesmill.com, and both flours are available there as well. 🍞 Martin is on tour with Great Bakes, so be sure to follow @martinsorge to see when he’ll be in a city near you! __ #greatbakes #dinnerrolls #bakewithus #bakingreels #organicflour taken in Ashkum, Illinois by @janiesmill
2
3 days ago
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NEW! We designed our Janie’s Farm Grain Sampler especially for home-millers, sprouters, and other lovers of whole grains! 🌾 Here’s what’s inside 👇 🌾 Heirloom Turkey Red Wheat Berries 🌾 Warthog Wheat Berries 🌾 Whole Rye Berries 🌽 Whole Yellow Corn Kernels All of these grains are grown right down the road from Janie’s Mill on Janie’s Farm. In addition to getting wholesome grains, you are supporting the healthy regenerative crop rotation that keeps our farm thriving season after season! 🙌 Get the new Janie’s Farm Grain Sampler at janiesmill.com! __ #organicgrains #organicfarming #grains #baking #bakingfromscratch taken in Ashkum, Illinois by @janiesmill
0
5 days ago
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What grain is our Mill Manager Jill’s in love with? Einkorn! 🌾 Why? Nutrition, taste, and versatility! Einkorn is the most ancient of all wheats and the most nutritionally dense with twice the Vitamin A of modern wheat, three to four times the lutein (essential for eye health), and a robust mineral and protein profile. And Einkorn Flour is easy it is to incorporate in just about any recipe. Start by swapping in half a cup or more for whatever flour you usually use in your favorite cookie, muffin, pancake, or bread recipe. You will notice the enhanced flavor immediately - rich, buttery, and unlike anything modern wheat produces. And do not sleep on the Einkorn Berries! Cook them up like rice and fold them into grain bowls, soups, and salads for a wholesome, delicious addition to your everyday meals. If you’ve been curious about Einkorn but not sure where to start, this is your sign. Shop our Einkorn Flour and Berries at janiesmill.com! 👇 __ #einkornflour #organicflour #sourdoughbread #sourdoughbaking #bakingreels taken in Ashkum, Illinois by @janiesmill
5
6 days ago
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Our naturally leavened Demi-Baguettes are as classic as it gets! They’re made with @janiesmill Durum and AP, and are available by 10am daily in packs of two. These are perfect with cheese and charcuterie or for sandwiches at home. by @janiesmill
2
6 days ago
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Meet our new Poached Pear Danish. 🍐 Made with our sourdough croissant dough, baked with sweet red grits cream and fresh pear, then filled with mulled wine-poached pear compote and Madagascar vanilla bean cream. Finished with a touch of fennel pollen. Available at Eden for weekend brunch. taken in Chicago, Illinois by @janiesmill
13
8 days ago
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Happy National Cinnamon Bun Day! 🎉 And with our Easy Cinnamon Rolls recipe, you can celebrate with a fresh batch of homemade cinnamon rolls!⁠ ⁠ Our recipe makes perfect, pillowy rolls filled with warm cinnamon and brown sugar, finished with a generous drizzle of frosting. Made with our Sifted Artisan Flour or All-Purpose Flour, these cinnamon rolls come together quickly and easily, filling your kitchen with the most incredible aromas.⁠ ⁠ Yes, you deserve a cinnamon roll today! Find the full recipe at janiesmill.com!⁠ ⁠ ⁠ __⁠ #cinnamonbun #cinnamonroll #cinnamonbunrecipe #recipeshare #bakinginspiration taken in Ashkum, Illinois by @janiesmill
0
8 days ago
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Your September #JaniesMillBakes did not disappoint! From flaky scones and gorgeous sourdough loaves to beautiful pastries and yes, even a fridge full of Janie’s Mill flours and grains, we loved seeing all of it! Our community bakes with so much care and creativity, and we are honored to play a part in everything that comes out of your kitchens each month. 🙌 October, we are ready for you! Keep tagging us at #janiesmillbakes so we never miss what you’re baking, and check out this month’s bakers below!👇 Bakers: @mayfield_baking_co | @bramblewoodbakehouse | @eating_theland | @cam.eats.first | @toothbuttercu | @nourishwithashley | @aprespastry | @vineyardbaker | @bread_and_soul_by_elena | @wildwomanbakery | @jolebozec | @flarabakery | @proofbakery17 | @el_breadshop | @nickrybo | @2mattelis | @somedaysourdough | @sweet.rabbit.bakery | @makerbakerbread | @jollypumpkinkitchen | @millibymetric taken in Ashkum, Illinois by @janiesmill
1
10 days ago
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