Stone milling is a traditional method of grinding grains into flour using large, heavy stones. The process involves placing grains, such as wheat or corn, between two stones, where one stone remains stationary while the other rotates. This gentle grinding preserves the grain's natural oils and nutrients, resulting in a more flavorful and nutritious flour. Unlike modern milling techniques that often use high-speed machinery, stone milling operates at a slower pace. This method produces a coarser flour with a distinct texture, making it popular among artisan bakers and those seeking organic or whole grain products.