A Guide to Baking With Stone-Ground, Whole-Grain Flour | Eater
"An Asheville-based stone-ground flour mill founded by Jennifer Lapidus that offers blends and milling guidance tailored to bakers exploring local whole-grain flours. The mill produces a Trinity Blend (equal parts stone-ground rye, soft wheat, and hard wheat) used in a recommended Guava Crumble Bars recipe and available to order; Lapidus and the mill also emphasize practical baking guidance — start by substituting 10–15% whole-grain flour, expect higher water absorption and faster fermentation at 40–50% substitution, and use tools and cold storage (bench scraper, fridge/freezer) to handle wetter, bran-heavy doughs. The founder encourages bakers to experiment with different sifts (medium vs. light), to treat recipes as guides rather than strict rules, and to contact millers with questions, as many are accustomed to advising customers after recent demand increases." - Dayna Evans
