Talk Radio: Stone Ground Plug on the Bill Handel Show
This past Thursday Stone Ground Breads Bakery had the privilege to deliver our freshly baked goods to Bill Handel of the KFI AM talk radio show and his awesome staff. Take a moment and listen to the plugs below.
Listen to plug #1 here:
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Listen to plug #2 here:
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Thanks to Bill and the staff at KFI AM 640, we are glad you enjoyed our baked goods!
Be sure to listen to Bill Handel at KFI AM 640 on April 22nd from at 8am as he will be interviewing Stone Ground Bread’s owner Abby Franke.
The Benefits of Stone Ground Flour
The term ‘flour’, derived from the French word “fleur”, is a variation of “flower”, which is commonly translated as “blossom”. In the gastronomic world, flour comes in the form of fine powder and is usually made from roots, seeds or cereal grains. Flour is the major component for making bread, which is a staple source of nutrition for many cultures. Flour is considered one of the most pivotal provisions in Europe, The Middle East, North America and North Africa, used mainly for the production of various breads and pastries.
Flour has a high percentage of starch or complex carbohydrates, and come in many different types, but statistics have shown that stone ground flour is considered to have more nutrition compared to other types.
Stone ground flour, especially whole-grain does not require enrichment. The endosperm, bran and germ contained in stone ground flour remain in its natural and unique composition, making it easier for nutrient assimilation. Because the process of stone grinding is at a slower pace, the germ is not exposed to overtly intense temperatures. Stone ground flour, coarser in nature, decreases the chances of losing vitamins (like vitamin E) when it’s processed, and is naturally free of sodium, cholesterol and fat free, and serves as an excellent source of fiber in your daily diet.
The process of milling stone ground flour usually utilizes two ridged stones to steadily grind and crush grains. This is done without the use of excessive heat, which is known to destroy essential vitamins. The next step is to sift the flour to capture any missed bran and germ components, and the flour goes through another round of grounding to create a version which has a higher nutrition value. The stone ground method is considered one of the best ways to produce stone ground flour, as exposure to high heat can cause dehydration, and important vitamins and minerals are lost. Usually, the final process consists of releasing wheatgerm oil into the flour, giving it its beautiful hue and flavor.
However, it is greatly recommended that stone ground flour be kept no longer than a fortnight, as chemical changes may turn it rancid when exposed to oxygen, heat and light.
More and more health experts are coming forward to advocate the benefits of stone ground flour. Not only does it have an enduring aesthetic quality, stone ground flour is also able to retain a higher amount of important nutrients because of its processing methods, as opposed to many other flours which are produced using conventional high speed steel rollers, resulting in the loss of vital minerals.
It is a known fact that only stone ground flour contains grain components in its original proportions, which include the super-rich mineral, wheatgerm oil. When the stones are ground together, they disseminate the germ oil in a uniformed fashion, whilst controlling the amount of heat used.
The result is first class, super-refined powder flour without a hint of rancidity, so you can bake to your heart’s content and be assured that you and your family are supplied with the best nutrients; and an unforgettable culinary experience.
Don’t forget to visit our online bakery for some delicious stone ground baked goods and have them delivered right to your doorstep!
Important Shipping Change
Stone Ground Breads takes pride in the quality of our products ans that is why we feel this slight change in how we ship our products is important.
From here on out any orders placed via our online bakery after Wednesday will be shipped the following Monday!
This is to ensure we maintain the freshness and quality of our products. We don’t want to deliver any dry/stale goods to your doorstep.
Even if you select next day or second day select delivery after Wednesday, we will still ship out your order the following Monday with the shipping method you selected during the checkout process.
So if you order a product on a Thursday and select second day air, your item would still be shipped out the following Monday with second day air.
Again, this is just to ensure you receive a quality product.
Visit our Online Bakery and shop today!
Visit Stone Ground at the Farmer’s Market in Valencia
Come check us out at the Farmer’s Market in Valencia!
Every Saturday from 8am to 1pm
That’s right! We’ll be participating in a couple of farmers markets in various local areas. That includes the Farmer’s Market in Valencia at Chesebrough Community Park. It’s held at the corner of Mc Bean Parkway and Sunset Hills Dr.
We’ll also be at the Saugus Swap Meet at Saugus Speedway!
Every Sunday from 7:30am to 2:00pm
Location: 22500 Soledad Canyon Rd.
Saugus, CA 91350
We’ll be at these locations according to the dates stated above. We will keep you informed of any changes via our blog.
Hope to see you there!
Not able to visit the Farmer’s Market? That’s ok! Because now you can order our goods right off our website via our online bakery
Sunset Magazine – Living in the West
Muffins in Agoura Hills -(Article in the current issue of Sunset living in the west Magazine)
The average carb lover probably heads straight for the bread at StoneGound Bakery. The challahs, sour-doughs, and multigrains- made with whole-wheat flour ground on-site – are delicious.
But the more advanced bakery aficio-nado goes instead for the muffins: big as softballs, golden-domed, and crunchy in all the right places. The sticky-sweet honey bran one gives roughhead a good name.
Come for your morning coffee, and you’ll get a sense of a honest bakery hard at work. Muffins $2.55; stongroundbreads.com
- Alan Phinney
