And where to get it.

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The Power of Fresh Flour

Until very recently, nearly all of the flours at your average supermarket were highly refined using modern steel roller mills. These machines are wonderful at separating the hard, fibrous bran and oil-rich (and thus rancidity-prone) germ from the exterior of the wheatberry, leaving behind the rest to be ground into flour.

But the bran and germ are where you find most of the flavor in a grain of wheat. So a fresh new crop of stone-milled, flavor-forward flours is the most exciting development in the world of bread baking since, well, sliced bread.

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