EUREKA MILLS

We get this question more than almost any other, and when we posted a quick FAQ about it on Instagram, it reached nearly 20,000 people.

So let us answer it properly here, in full, as a mill that has been milling flour since 1998. The answer might surprise you: “stoneground” describes how flour is milled, not how much of the wheat berry ends up in the bag. That difference matters, so let us walk through it.

This is one of the more sensitive questions we get, and it deserves a straight, honest answer rather than a marketing one. So let us be clear from the outset about what stoneground flour can and cannot do for you.

We get asked this question quite regularly, "Is your flour sprayed with glyphosate before you harvest it?"

It's a fair question, and one we think more South Africans should be asking. So, let us answer it properly, as a mill that's been in operations for over 27 years.

A simple 7-day guide to creating a healthy sourdough starter from scratch.

There's something truly rewarding about baking with a sourdough starter you've created yourself. With just flour, water, a little patience, and the right conditions, you'll cultivate a natural culture of wild yeast that can be used to bake beautifully flavoured artisan bread for years to come.

Whether you're completely new to sourdough or looking to perfect your technique, this simple step-by-step guide will have your starter bubbling and ready to bake in just seven days.

Welcome to The Mill Journal by Eureka Mills. Discover artisan recipes, baking tips, flour guides, seasonal inspiration, and expert advice to help you bake with confidence.