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The stone milling really makes a difference in this flour — the texture is noticeably finer and more consistent than standard whole wheat. My first loaf of sandwich bread came out with a tender crumb and a nutty, rich flavor.

The fresh-milled scent when I opened the bag told me this wasn't sitting on a shelf for months, and the dough came together with a noticeable springiness. My loaves rose beautifully and had that hearty, nutty crumb I've been chasing with other whole wheats.

The texture of this flour is noticeably finer than standard store-bought whole wheat, which made my bread dough easier to handle and rise beautifully. I appreciate that it's freshly milled in small 2 lb bags, so it stays fresh for my weekly baking sessions.