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.  


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) Palouse Heritage, Washington (farmer) Wild Hive Farms, New York Fingerlakes Region (farmer, mill)


N. America: Babettes, Longmont, Colorado Barrio Bread, Tuscan, Arizona Culture Breads, Spokane, Washington Farm & Sparrow, Asheville, North Carolina Smoke Signals, Marshall, North Carolina Standard Baking Co, Portland, Maine Tabor Bread, Portland, Oregon Tartine Bakery, San Francisco, California Wild Flour Bakery, Freestone, California Europe: de Superette, Gent, Belgium Hart Bageri, Copenhagen, Denmark Meyer’s Bageri, Copenhagen, Denmark Mirabelle, Copenhagen, Denmark Latin America: El Pan de la Chola, Lima, Peru