For many people, the kitchen is the main room of their house. It’s the room most often visited, and many gatherings end up congregating in the kitchen. Simply, food brings people together, and the kitchen is where all the food is….read more
When most Americans think about flour, probably the first thing to come to mind is the bags of white flour sold in grocery stores. There is an enormous difference between this kind of flour and flour you make by grinding grain at home. To understand the differences, it helps to start at the beginning.read more
Research commercial or home flour milling and it won’t be long before you find information on the impact of heat on flour. Some claim that high-temperature milling reduces or destroys enzymatic activity….read more
Since the third century B.C., the process of milling grains into flour consisted of passing whole grains through two large moving millstones….read more
You’ve no doubt seen loaves of bread and packages of flour at the store with a blurb on the wrapper saying it’s “stoneground.” Would it surprise you to learn that most of the flours advertised as “stoneground” are not actually ground by stone?read more
Wheat is a cereal grain believed to have originated from a random cross-pollination of three different species of grass around 10,000 BC. It is thought to have come originally from the Near East and, due to its ease of cultivation, was a major factor in mankind’s...read more
Milling flour with a Lee Household Flour Mill is easy. Follow these steps for successful home milling . . . .read more
The design and construction of the Lee Household Flour Mill reflect our principles of nutrition. By making a product with the intent of supporting people’s health, it wouldn’t make sense for the mill’s construction to lessen the nutritional value in any way.read more
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“We love the mill! We use it every day for things from bread, to pastry and it is phenomenal. The biggest selling point for me was the fineness since that would mean we can really do some great pastry with it in addition to bread. It definitely has been great!"
BEN FROM NORTH CAROLINA