The conversation continues with Nan Kohler of Grist & Toll – An Urban Flour Mill.
Nan explains how the flours produced by Grist & Toll differ from the commercial enriched flour that goes into plain white bread. A lot of the nutritional value is surprisingly lost with the processing of conventional enriched flour.
With stone milling the bran and wheat germ in wheat is left intact. The nutritional value remains (instead of needing to be artificially added back.)
On Saturdays Nan sells whole grain artisan bread made with her flours.
Nan is also starting to offer baking classes.