Milled to Order | Price Per Pound

At Sentinel Family Farm, our flour is milled fresh to order from organic whole grains, preserving the natural oils, fiber, and nutrients that are often lost in commercially processed flour. Unlike store-bought flour that may be aged, bleached, or stripped of its bran and germ, freshly milled flour keeps the grain intact — just as nature intended.

Because it is unbleached and freshly milled, this flour retains naturally occurring vitamins, minerals, and antioxidants found in the bran and germ, along with the full flavor and aroma of real grain. Many bakers also appreciate the improved texture and depth of flavor that fresh flour brings to breads, sourdough, and baked goods.

Each batch is milled only after your order is placed, ensuring peak freshness. Natural variation in color, texture, and performance is expected and reflects the quality of real, minimally processed grain.

Why Freshly Milled Flour:

• Whole grain flour with bran and germ intact
• Naturally unbleached, with no additives or preservatives
• Retains more fiber, vitamins, minerals, and healthy oils
• Richer flavor and aroma compared to shelf-stable flour

Grains we Offer:

Einkorn
One of the oldest cultivated wheats, einkorn has a rich, slightly nutty flavor and a naturally weaker gluten structure. Many people find it easier to digest than modern wheat.

Best for: Sourdough, pancakes, muffins, quick breads, cookies, and flatbreads.

Hard White Wheat
Mild, slightly sweet, and versatile, this is a favorite for everyday baking. It produces strong gluten for good rise while maintaining a softer wheat flavor.

Best for: Sandwich bread, rolls, sourdough loaves, pizza dough, and all-purpose baking.

Khorasan (Kamut®-style wheat)
Known for its buttery flavor and high protein content, khorasan creates dough with excellent elasticity and structure. It’s nutrient-dense and prized for artisan baking.

Best for: Hearth breads, sourdough, pasta, pizza dough, and enriched breads.

Rye
Earthy, bold, and deeply flavorful, rye flour supports fermentation and adds complexity to breads. It produces a denser crumb and pairs beautifully with sourdough starters.

Best for: Rye breads, sourdough blends, crackers, and rustic loaves.

Soft White Wheat
Lower in protein and gluten, this flour yields tender, delicate baked goods with a light texture and mild flavor.

Best for: Cakes, biscuits, cookies, pastries, muffins, and pie crusts.

Spelt
An ancient grain with a slightly sweet, nutty taste and moderate gluten strength. Spelt performs well in both yeast and sourdough baking and is often favored for its digestibility.

Best for: Sourdough, sandwich bread, rolls, pancakes, waffles, and quick breads.

Storage Recommendations:

Because freshly milled flour contains natural oils, it is more perishable than commercial flour.

For best quality:

• Transfer to an airtight container upon opening (mason jars work great)
• Use within 3 days of milling when kept at room temperature
• Refrigerate (2 weeks) or freeze (6 months) for longer storage to preserve freshness