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


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



Splendid Table on milling locally grown grain at Carolina Ground
NPR’s Sourdough Hands: How Bakers and Bread are a Microbial Match
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