“The flour you’d usually buy in the store is milled by cracking the grain into its three parts, only retaining the starchy part — the endosperm. It’s a functional piece of the kernel, but there’s no flavor, complexity, nutrients. At Janie’s Mill in Ashkum, they use a stone mill, which retains the whole kernel to make a more robust flour. They include the bran, which has a lot of minerals, and the wheat germ, which has amino acids and contributes sweetness. I use the all-purpose flour at work and at home. I trust the quality, I don’t have to worry about additives, and the flavor is better.” $4.50 for 1½ pounds. Available at Publican Quality Meats, 825 W. Fulton Market, and janiesmill.com