Millstones for grinding grain were used in pairs. The base stone remained stationary, while the top stone turned above it.
A complex pattern of grooves were cut onto the face of each stone.
When laid face to face, the patterns mesh in a kind of “scissoring” motion, creating the cutting or grinding function of the stones, helping the ground flour to run towards the outer edges to be collected.
The middle hole is how raw grain enters the millstones to be ground into flour.
Derbyshire grey millstones wear quickly and are typically used to grind animal feed since they leave stone powder in the flour, making it undesirable for human consumption.
Millstones need to be evenly balanced, and achieving the correct separation of the stones is crucial to producing good quality flour. The experienced miller will be able to adjust their separation very accurately.
If you like nostalgia, take a look at Grandma’s Little Black Book of Recipes from 1910.
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