stone-ground


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stone-ground

(stōn′ground′)
adj.
Ground between millstones, especially buhrstones: stone-ground flour.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

stone′-ground′



adj.
(of wheat or other grain) ground between millstones, esp. those made of burstone.
[1900–05]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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In 2009 it installed a stone-ground flour mill for processing our Chakki Atta, a superior quality chapatti flour.
However, pumpernickel bread and 100 percent stone-ground whole wheat bread have low GI scores, at 55 or less on the GI scale.
Stone-ground or coarsely ground yellow cornmeal will work here; it will thicken in the pot faster than the 20 minutes called for, but keep at it, stirring-wise, because you will be preventing lumps while you build flavor with tomato paste and butter.
"We sell flour to both our visitors and a number of commercial clients such as craft bakeries that prefer to use traditional stone-ground flour to put in their products.
* Stir in 1/3 cup organic unbleached stone-ground bread or all-purpose flour and 1/3 cup organic stone-ground fine rye flour.
SoCo Tahini is made from 100% stone-ground Ethiopian sesame seeds.
Julia Tatum said her Oxford company, Delta-Grind--whose plant in Water Valley produces of stone-ground grits and other corn products--was turned down last year.
On the basis of product type, cornmeal market can be segmented into Blue cornmeal, Steel ground yellow cornmeal, stone-ground cornmeal and white cornmeal.
Dishes are freshly prepared, even when it comes to fermenting mustards, hot sauce and ketchup, to culturing vegetables, kneading their own unbleached, stone-ground flour bread, and so on.
has added traditional stone-ground matcha added to their lineup of worldclass teas from Japan.
This new cookbook teaches you how to cook with oatmeals (oat groats, steel-cut oats, stone-ground oats, rolled oats, instant oats, and oat flour) in ways you would not imagine.