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Flour is a fresh food. We mill ours whole, on stone, and give the dough two days, because that is how grain gives the most back.

Between the stones

A stone mill does one thing: it grinds the whole grain, in a single pass, and gives all of it back.

Grain drops through the eye of the top stone, the runner, which turns over a fixed bedstone. Furrows cut into both faces carry the grain outward while the flat lands between them press, shear and rub it into flour. Bran, germ and starchy endosperm are ground together, so the oils of the germ are worked right through the flour.

Stones can run hot, and heat damages oils and starch. So a careful miller turns them slowly and keeps the flour cool.

A modern roller mill works the opposite way. Steel rollers crack the grain open and sieves pull it apart into white flour, fine bran and coarse bran, with the germ carried off in the bran. White flour is what remains when those streams are left out.

Italian researchers milled the same eight lots of wheat both ways and measured what each flour held (Carcea et al., 2020).

Per 100 g dry flour	Stone-milled whole flour	Refined roller flour
Fibre	10.2–11.5 g	1.8–2.7 g
Minerals (ash)	1.77–2.10 g	0.54–0.98 g
Natural oils	1.9–3.0 g	0.7–1.7 g
Alkylresorcinols (bran compounds)	35–47 mg	None detected

A review of the published comparisons reached a similar verdict, crediting stone milling with higher levels of minerals and polyphenols in the flour.

Why fresh flour makes living bread

A grain of wheat is a seed, built to stay whole until it is time to grow. Grinding breaks that seal, and the flour starts to change from the first hour.

The germ's oils meet air and the grain's own enzymes. In stored wholemeal, an enzyme in the bran steadily splits those oils into free fatty acids over several weeks, the first step toward rancid flavour (Galliard, 1986).

Vitamin E goes with them. Studies of stored wholegrain flour report losses of 30–50% over a year at room temperature, and more than half within eight weeks at 26 °C (Food Chemistry, 2021).

This is why whole flour has a short shelf life, and why the industry built itself around white flour. Take out the germ and the bran and the flour will sit on a shelf for months.

Fresh whole flour is also active. It carries the grain's own enzymes: amylases that turn starch into sugars for fermentation, and phytase, which frees minerals once the dough turns acidic. It carries wild yeasts and lactic acid bacteria that lived on the grain.

Add water and a sourdough culture and all of it wakes up. Dough made with flour milled days ago ferments with an energy that old flour does not have. You can see it in the bowl and smell it in the room.

That is what we mean by living bread. The oven ends the fermentation, but the loaf keeps everything the microbes made: the acids, the aroma, the open crumb and a grain that has been thoroughly worked over before it reaches you.

What happens to supermarket flour

The flour on a Kenyan supermarket shelf has usually travelled for months before you open the bag. Kenya grows only about 8% of the wheat it eats. The other 92% is imported, mostly from Russia, Ukraine and the European Union, according to the Agriculture and Food Authority. In August 2026 millers put the imported share nearer 95%.

That grain makes a long trip:

1. Harvested abroad and held in farm and export silos.
2. Shipped in bulk across the sea to Mombasa.
3. Stored again in port and mill silos until it is needed.
4. Roller-milled, with the bran and germ taken out.
5. Aged, fortified, packed and trucked to warehouses and shops.
6. Left on the shelf, then in your cupboard.

Fumigation

Grain that sits in bulk attracts weevils and grain borers. The standard answer, in Kenya as everywhere, is fumigation with phosphine gas. Tablets of aluminium phosphide are added to the grain or laid under sealed sheets, where they react with moisture and release the gas (FAO fumigation manual). The gas is toxic enough that in Kenya only registered fumigators may use it (De Groote et al., 2013).

Phosphine airs off quickly, and international limits cap what may remain at 0.1 mg per kg of grain and 0.01 mg per kg of flour (FAO). It is legal and it works. It is also a treatment that only long storage makes necessary.

Ageing

Fresh white flour is not ready for industrial baking. Millers call it green flour: yellowish, with weak gluten.

Left exposed to air for several weeks, it oxidises. The yellow pigments fade and the gluten strengthens. Many industrial mills skip the wait with bleaching and maturing agents such as benzoyl peroxide and chlorine dioxide (Britannica). Rules differ by country, so read the label. The pigments that fade are carotenoids, part of what gives fresh flour its creamy colour and its flavour.

Adding back

Since 2012 Kenyan law has required packaged wheat flour to be fortified with iron, zinc, folic acid and other vitamins (Food Fortification Initiative). It is good public health policy. It is also an admission of how much refining removes.

Two days, no shortcuts

Our sourdough takes two days because the useful work of fermentation is slow, and no additive does it faster.

A factory loaf goes from flour to bag in a few hours, raised by a large dose of commercial yeast. Ours is raised by a sourdough culture, a community of wild yeasts and lactic acid bacteria. They work slowly, and they do far more than make gas.

They unlock minerals. Whole grain is rich in iron, zinc and magnesium, but much of it is bound to phytic acid in the bran. As the bacteria acidify the dough, the grain's own phytase switches on and breaks that bond. In whole wheat bread, sourdough cut phytate by 62%, against 38% for yeast alone, and left more magnesium in soluble form (Lopez et al., 2001).

A 2026 review of human studies found that well-fermented sourdough bread improves iron absorption from the meal for the same reason.

They break down troublesome proteins. Wheat contains amylase-trypsin inhibitors, proteins linked to wheat sensitivity. Once sourdough drops below pH 4, the grain's enzymes take them apart. In yeast dough they stay intact (Huang et al., 2020).

They are gentler on blood sugar. A pooled analysis of 18 clinical trials found lower blood glucose 60 and 120 minutes after sourdough than after industrial bread. A 2026 review found some benefit in 10 of 12 studies. Results vary from trial to trial, because sourdoughs vary. Long, properly sour fermentation is the kind that shows the effect.

They make flavour. Lactic and acetic acids, and the hundreds of aroma compounds built over a long ferment, are why this bread tastes of something and keeps for days without preservatives.

Fresh whole flour and slow fermentation belong together. Whole flour brings the minerals and the bran, and time and acidity are what make them available to you.

One caution: sourdough is not gluten-free and is not safe for people with coeliac disease.

Glyphosate: what fermentation can and cannot do

Fermentation may break down some glyphosate, but the grain you start with matters far more. Glyphosate is the world's most widely used weedkiller. In some wheat-exporting countries it is also sprayed shortly before harvest to dry the crop evenly, and that leaves residue on the grain. A Canadian survey cited in Cereal Chemistry found measurable glyphosate in 76% of 807 wheat products, all within legal limits.

You may have read that sourdough destroys it. Here is what has been measured: The hopeful study. Researchers in New Zealand added glyphosate to bread dough and found that baker's yeast broke down about 21% of it in one hour of fermentation (Low et al., 2005). This is still not completely determined but its hopeful.

What this means for your loaf

Our bread starts with grain ground whole on stone, used within days of milling and fermented for two days.

Nothing is taken out of the grain. The flour goes from stone to dough before its oils and vitamins fade. And the dough gets the time it needs for fermentation to do its work.

The simplest test is to taste it. Fresh flour smells sweet and nutty, and you will know the difference in the first slice.

The research

Stone milling

• Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition, Foods, 2020
• Stone milling versus roller milling: a systematic review, Trends in Food Science & Technology, 2020

Fresh flour and storage

• Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour, Journal of Cereal Science, 1986
• Improving wholegrain product quality by selecting lipid-stable wheat varieties, Food Chemistry, 2021

Imported wheat, fumigation and ageing

• AFA outlines measures to cushion local wheat farmers, Kenya News Agency, 2025
• Millers warn of looming higher prices of wheat products, Nation, 2026
• Manual of fumigation for insect control: grain in bulk and phosphine, FAO
• Effectiveness of hermetic systems in controlling maize storage pests in Kenya, Journal of Stored Products Research, 2013
• Why is flour bleached?, Britannica
• Kenya fortification profile, Food Fortification Initiative

Sourdough fermentation

• Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium, Journal of Agricultural and Food Chemistry, 2001
• Effects of sourdough or regular bread fermentation and phytate reduction on iron bioavailability, Frontiers in Nutrition, 2026
• Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor and Reduces Pro-Inflammatory Activity, Foods, 2020
• Consumption of sourdough bread and changes in the glycemic control and satiety, Critical Reviews in Food Science and Nutrition, 2022
• Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations, Frontiers in Nutrition, 2026
• Nutritional benefits of sourdoughs: a systematic review, Advances in Nutrition, 2023, a more cautious reading of the same trials

Glyphosate

• The effect of Saccharomyces cerevisiae on the stability of the herbicide glyphosate during bread leavening, Letters in Applied Microbiology, 2005
• Wheat preharvest herbicide application, whole-grain flour properties, yeast activity and the degradation of glyphosate in bread, International Journal of Food Science & Technology, 2018
• Fate of glyphosate in wheat during milling and bread production, Cereal Chemistry, 2021

When it comes to milk, the diet of the cows makes all the difference. Research, such as "The Grass-Fed Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk" by Alothman et al., highlights the remarkable benefits of grass-fed milk.

Grass-fed cows produce milk rich in omega-3 fatty acids, conjugated linoleic acid (CLA), and vaccenic acid—all nutrients linked to heart health and reduced inflammation. Importantly, grass-fed milk has a more favorable omega-6 to omega-3 ratio compared to milk from cows fed on total mixed rations (TMR). This means grass-fed milk aligns with the nutritional preferences of health-conscious consumers.

Not only is grass-fed milk packed with nutrients, but it also offers unmatched sensory qualities. The beta-carotene found in pasture gives butter and cheese made from grass-fed milk a natural golden hue and a creamy texture. The study underscores the connection between sustainable farming practices and improved milk composition, proving that a cow's natural diet directly impacts the milk we enjoy.

At Brown's, our commitment to grass-fed farming ensures that you receive milk that is not only better for you but also better for the environment. Choose natural, choose nutritious—choose grass-fed!

The Different Types of Butter (and Why Cultured Butter Deserves a Spot in Your Fridge)

Butter is a staple ingredient in most kitchens. From adding richness to baked goods to enhancing savory dishes, this humble product has found its way into recipes worldwide. But did you know not all butter is created equal?

While cream butter (the type most commonly found in supermarkets) reigns supreme in many households, cultured butter is quickly gaining the attention it deserves—and for good reason.

If you're a cooking enthusiast or health-conscious home chef, it's worth understanding the differences between these types of butter, and why cultured butter could elevate your culinary creations.

Understanding Butter Basics
What is butter? Simply put, butter is made by churning cream until the fat separates from the liquid (buttermilk). The fat is then collected and shaped into the blocks or tubs of butter we know and love. While the process may seem straightforward, the end product can vary significantly depending on how the butter is made and the type of cream used.

Types of Butter
Cream Butter (Sweet Butter)  
The most common variety, cream butter, is made by churning fresh cream (with no fermentation involved). It has a smooth, creamy flavor and is an all-purpose choice for cooking, baking, and spreading.
Cultured Butter  
Cultured butter takes the traditional process one step further. Before the cream is churned, it is fermented with live bacteria, much like yogurt or sourdough starter. This extra step adds a deeper, nuanced flavor with tangy notes that you won't find in regular butter. 
Salted vs. Unsalted Butter  
Butter can be either salted or unsalted. Salted butter includes added salt for flavor and preservation, while unsalted butter leaves the salt out, offering more control in recipes.
Clarified Butter and Ghee  
These butter varieties are made by removing the milk solids and water, leaving behind pure fat, which has a longer shelf life and a higher smoke point. Ghee is popular in Indian cuisine for its rich, nutty flavor.

What Makes Cultured Butter Special?
The secret to its rich, tangy flavor lies in the fermentation process.  Fresh cream is inoculated with friendly bacteria cultures (similar to those found in buttermilk or yogurt).
The cream is left to ferment for hours, sometimes overnight, allowing the bacteria to develop a complex, tangy flavor. The fermented cream is then churned into butter, just like regular cream butter.
The result? A butter that not only tastes more flavorful but also has a silky texture and a lower water content—making it richer and more luxurious.

Benefits of Cultured Butter Over Cream Butter
If you're wondering why you should make the switch to cultured butter, here are a few compelling reasons:
Enhanced Flavor  
Cultured butter's tangy, rich taste adds an extra layer of complexity to dishes. Whether you're spreading it on fresh bread or melting it over vegetables, it's a flavor burst.
Better Baking Results  
Thanks to its lower water content, cultured butter creates flakier pastries and more tender baked goods. It’s a favorite choice among professional bakers for croissants and other laminated doughs.
Improved Digestion  
 The fermentation process used to make cultured butter can make it easier to digest for some individuals. While it’s not lactose-free, the fermentation helps break down some of the lactose.
Nutritional Benefits  
Cultured butter often contains beneficial compounds like lactic acid bacteria and short-chain fatty acids, which may contribute to gut health.
A Gourmet Touch  
 Using cultured butter is an easy way to elevate even the simplest recipes. It’s prized for finishing dishes like steak or seafood with a final decadent layer of richness.

Brown's butter is always cultured. this takes time but we believe it makes all the difference to your health and flavor so lets encourage slow processing!

Dive into the art of sourdough bread making with this comprehensive guide. Conquer common baking challenges from dense loaves to over-proofing and learn to influence your bake's outcome every step of the way. Understand the basics of sourdough, learn to troubleshoot problems, from the gummy texture to thick crusts, and navigate the complexities of hydration, temperature, flour type, and timing. Embrace this delicious science project in your kitchen and, with practice and passion, you'll be crafting perfect sourdough bread in no time. So gear up for your culinary adventure and happy baking!

Craving Camembert? This post offers 5 delicious and easy recipes to make the most of this versatile cheese. From baked Camembert with honey and nuts to a simple Camembert salad, these recipes are perfect for any occasion. So grab your favorite cheese and get cooking!

You’ve probably never thought about why the milk you buy never separates into the creamy layer you find on fresh farm milk? Milk naturally settles where the cream floats onto the top of the milk bottle. In the old days, this was the best bit of the milk as it would make your bowl of cereal extra creamy.

So, what magical process stops milk fat from separating out? It’s a process called homogenization. The milk passes under pressure through the machine. It breaks down the fat globules, so they are much smaller and therefore stay evenly distributed within the milk. Pretty cool right?

We often get asked why people can drink our milk that is not homogenised, and other milk give them issues? What the impact to your health?

Here comes the science bit ….” Cow’s milk contains an enzyme of large molecular size called xanthine oxidase (XO). XO is normally attached to the fat globules in milk. However, when these fat globules are in their natural large-sized state prior to homogenization, they are not easily absorbed by the gut wall. After homogenization, the milk fat is easily absorbed, and the attached XO gains much greater access to the bloodstream.

Some researchers [such as Dr. Kurt Oster and Dr. Donald Ross] have asserted that XO, after getting into the bloodstream, directly promotes hardening of the arteries by replacing a substance called plasmalogen that is normally found there. The research supporting this connection between XO and hardening of the arteries is not clear-cut, but whether there is a definite cause-and-effect relationship between the two should not be a critical factor in deciding whether you should drink milk. This possible XO link to heart disease is but one more potential connection of milk to disease and premature death.” 2001 Thomas E. Levy, MD, JD.

Through homogenization, fat molecules in milk become smaller and become ‘capsules’ for substances that bypass digestion. Proteins that would normally be digested in the stomach or gut are not broken down, and are absorbed into the bloodstream…Nov. 28, 2007 - Robert Cohen

You might be wondering why we don’t homogenize our milk. We think it is important to keep true, wholesome foods in their original form and not tamper with them too much. Organic milk from the farm comes straight from cows that are given a happy, natural life on pastureland where they can graze freely all year round. Our milk tastes different because we minimally process fresh milk daily and get it delivered to you the same day. The cream on top also creates the perfect morning coffee if you are a coffee snob... So why not try knowing where your milk comes from and getting our milk delivered fresh to your door twice weekly in returnable glass bottles.

Have you ever thought about what's in the yoghurt that YOU eat? We all know how beneficial it is to have good bacteria for our digestive systems and immune health, but not every brand of yogurt has these same benefits. Greek yogurt contains more protein than regular brands which can help with muscle recovery after exercise or even just an intense workout at the gym! Not only does this make your stomach feel less bloating from gas-related discomfort when eating them instead (gastrointestinal conditions), they also provide essential nutrients such as calcium needed by bones tissue cells so there'll be no osteoporosis symptoms later down the road.

Greek yogurt is a thickened style of yoghurt. It traditionally becomes thick by the pure yoghurt being strained so the whey (water) part of the milk is thrown away. Because this creates a lower yield some dairies began adding starches or thickeners to the yoghurt. These are normally hidden with E numbers so the consumer does not see the word “Starch” on their yoghurt. (a sneaky way food producers hide ingredients into foods). So why do should you care? Well - all that starch means the yoghurt is nice and thick, but you are essentially getting way more starch/carbohydrates than clean traditionally made yoghurts. Yes, it makes the yoghurt cheaper on your wallet, but is doesn’t fill you up like a traditionally Greek strained style of yoghurt. You therefore find you eat double the amount than you would the traditionally strained Greek style.

Yoghurt fat content will vary between the fat content of the milk. At browns we choose to use skimmed milk as we find the thicker strained yoghurt lends itself to a cleaner taste that way.

Protein levels vary depending on the style of yoghurt. Greek will be double the protein of normal yoghurt which is around 5g. Check your yoghurt as some will not based on how they are processed, and the other fillers used in the making of the yoghurt.  This high dose of protein means it will keep you fuller longer and satiated so it can help in keeping the weight off.

If you’ve been wondering why Greek yogurt is pricier than regular, now you know. It takes a lot more work to make true Greek yogurt and the ingredients are pretty much all natural (no additives or preservatives). But if this matters to you –and it should- then we invite you to visit us at the farm to see how we make it or join us for one of our live classes where we teach you to make your own yoghurt at home.