In a stone mill, the entire grain kernel in its natural, original state is ground—bran, germ, and endosperm. The result is naturally whole grain flour with all of the nutrition, vitamins, and minerals of the grain.

The sourdough fermentation process improves the bread’s nutritional value and the lactic acid bacteria present in sourdough bread have the ability to release antioxidants during sourdough fermentation. The lower pH of sourdough breads degrades phytates, which interferes with nutrition absorption by binding to certain dietary minerals including iron, zinc, manganese and, to a lesser extent calcium.

 

GRAIN GROWERS and MILLERS

Barton Springs Mill, Dripping Springs, Texas (mill)
Camas Country, Junction City, Oregon (farmer, mill, bakery)
Carolina Ground, Asheville, North Carolina (mill)
Community Grains, California
Farmer Ground Flour, New York (farmer, mill)
Grist and Toll, California (mill)
New American Stone Mills, Vermont (mill)
Palouse Heritage, Washington (farmer)
Wild Hive Farms, New York Fingerlakes Region (farmer, mill)

 

BAKERS

APC., Launceston, Tasmania
Babettes, Longmont, Colorado, US
Barrio Bread, Tuscan, Arizona, US
Bellegarde Bakery, New Orleans, Louisiana, US
Bread Lab, Washington State University, Mount Vernon, WA, US
Coombeshead Bakery (and Farm), Cornwall, UK
Culture Breads, Spokane, Washington, US
de Superette, Gent, Belgium
e5Bakehouse, London, UK
Elmore Mountain Bread, Elmore, Vermont, US
Farm & Sparrow, Asheville, North Carolina
Hart Bageri, Copenhagen, Denmark
Outerlands, San Francisco, California, US
Meyer’s Bageri, Copenhagen, Denmark
Mirabelle, Copenhagen, Denmark
Red Beard Bakery, Trentham, Victoria, Australia
Selou, Washington D.C, US
Small Food Bakery, Nottingham, UK
Smoke Signals, Marshall, North Carolina, US
Standard Baking Co, Portland, Maine, US
Tabor Bread, Portland, Oregon, US
Tartine Bakery, San Francisco, California, US
The Bejkr, Sonoma, California, US
Wild Flour Bakery, Freestone, California, US

 

TO CONSIDER

Splendid Table on milling locally grown grain at Carolina Ground
NPR’s Sourdough Hands: How Bakers and Bread are a Microbial Match
Find a bread site that speaks to you. Here Feedspot’s list of top sites. 

Food Systems  – link to writings in Dropbox. 
Celiac incidence and Glyphosate in Wheat (article)