Tuthilltown Grist Mill - Fun Fact Friday

In prepping for a bake sale, Paula wants to get her hands on the best flour and graham crackers she can find. Join her as she heads over to Tuthilltown Grist Mill - the oldest continually operated water-powered mill in the state of New York. For over 200 years, this mill has been making flour the traditional way - by grinding it on the stone. Stone ground is ground a lower temperature than it is at a steel mill. This keeps more of the nutritional value in tact and makes for a higher quality flour and tastier baked goods! --- For more Paula, visit: www.pauladeen.com