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The Mill Journal

Welcome to The Mill Journal


We believe that exceptional baking starts with exceptional ingredients and the knowledge to use them well. The Mill Journal is your destination for artisan recipes, baking techniques, flour education, seasonal inspiration, and practical tips designed to help every baker achieve better results.


Whether you're baking fresh bread, cakes, pastries or family favourites, you'll find trusted advice, easy-to-follow recipes and expert guidance backed by generations of stoneground milling experience.


Bake with confidence. Learn something new. Create something extraordinary.

The Mill Journal

I Have a Gluten Sensitivity. Can I Still Eat Stoneground Flour?I Have a Gluten Sensitivity. Can I Still Eat Stoneground Flour?
I Have a Gluten Sensitivity. Can I Still Eat Stoneground Flour?

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.

Oct 13 | Eureka Mills
<p>Is Your Flour Sprayed with Glyphosate Before Harvest? Here Is What You Need to Know</p><p>Is Your Flour Sprayed with Glyphosate Before Harvest? Here Is What You Need to Know</p>

Is Your Flour Sprayed with Glyphosate Before Harvest? Here Is What You Need to Know

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.


Oct 5 | Eureka Mills
<p>How to Make Your First Sourdough Starter</p><p>How to Make Your First Sourdough Starter</p>

How to Make Your First Sourdough Starter

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.

Jul 24 | Eureka Mills
<p>The Mill Journal</p><p>The Mill Journal</p>

The Mill Journal

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.

Jul 23 | Eureka Mills