PANARY

Craft baking courses, wood-fired ovens, and consultancy

  • Home
  • Courses
    • Baking Courses
    • Apprentice Days
    • 1 Day Courses
    • 2 Day Courses
    • 3 Day Courses
    • Residential
    • Accommodation
  • Watermill
  • Gift vouchers
  • Blog
    • Blog
    • Newsletters
    • Bakers’ Topics
  • Contact
  • Course Calendar
  • Buy Our Bread
  • Fees
    • Fees
    • Accommodation
  • Wood-Fired Ovens
  • Consultancy
  • About
    • About
    • Testimonials

Stoneground Flour

26th April 2019 by Paul Merry

Stoneground Flour

Stoneground Flour 1
Millstones

Milling with stones, which was, until 150 years ago, the only way flour was made, is today a tiny niche in the vast field of flour milling which is dominated by the modern roller mill.

Although an anachronistic niche, its place in the market is assured because enough people are aware that what is special about stoneground flour is that it is truly nutritious. The same could not be said about roller-milled flour which is emaciated, being devoid of the grain’s minerals and vitamins when compared with the stonegound product.

Pages: 1 2

Upcoming Baking Courses

  • Saturday 22nd of May, 2021 10:00
    3 Day Going Professional
Book A Baking Course
PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

Helpful Information

  • Cann Mills – Working Watermill
  • Which Course To Select?
  • Testimonials
  • Learn to bake
  • Gift vouchers
  • Accommodation

PANARY Mailing List

PANARY - Teaching Breadmaking Since 1997
For baking tips and special offers.
JOIN MAILING LIST

Contact PANARY

To contact Paul Merry, or speak with him, please ring +44 (0)1747 851102, email using ,  or visit our contact page.

Copyright © 2021 · PANARY

  • Terms of Service
  • Refund Policy
  • Privacy Policy
panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation