Fleischacher walks me through the milling process. First the wheat is run through a cyclone heater to drain any moisture. Metal augers twist the wheat into storage silos, then back into the mill. Once inside, the wheat is shaken on screens and rolled down metal spirals to separate out the weed seed. Then two stones grist the wheat into flour.
Fans blow the flour into bags.
Steel grinding is faster, but you must remove the bran and the wheat germ, which is the embryo, the life force of the wheat. The Baker Borealis founder Jim Amaral started baking bread when he was in high school, though it took him years, after college and traveling and winemaking, to get back to it. The Borealis Bread store. Borealis loaves begin with a starter made from something simple, like fermented juice and flour. The whole wheat recipe combines starter, spring water, sea salt, and organic whole wheat flour.