Besides the differences in nutrition, flavor, and shelf-life, there are other qualities to consider in how these flours function when used in different recipes. Old Stone Mill says that its stone-milled flour is best suited for bread recipes. As Kitchn points out, recipes that consist mostly of flour allow the abundant and unique flavor of different stone-milled flours to come through. This way there aren’t other elements or flavors to distract from the flour’s naturally delicious qualities. Pizza doughs, flatbreads, and crackers are also great ways to make the most of stone-ground flour.
Kitchn adds that much of that flavor is thanks to the wheat’s bran which is more often included in stone-milled flours. Removing too much of the bran by sifting the flour, or by grinding a finer flour may take away from that flavor. Taste of Home reports that the more finely you grind flour, the more of the bran is lost in the process. That means the benefits of stone-ground flour are often lost in recipes that call for cake or pastry flour. The advantage of this is that it will also produce a lighter, fluffier dough because the bran won’t inhibit gluten development.
Possibly the best way to produce the highest quality baked goods then is to compromise between the two and use a blend of flours. As Kitchn points out, this allows for a well-risen dough without having to sacrifice much of the wheat’s naturally delicious flavors.
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