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.



Anson Mills, Carolina and Georgia (grower and miller)
Baker’s Field Flour and Bread; Minneapolis, MN (miller)
Barton Springs Mill, Dripping Springs, Texas (miller)
Bellegarde, New Orleans, Louisiana (miller)
Bluebird Grain Farms, Winthrop, WA (farm, miller)
Camas Country, Junction City, Oregon (grower, mill, bakery)
Carolina Ground, Asheville, North Carolina (mill)
Community Grains, California (miller)
Farmer Ground Flour, New York (grower, miller)
Grist and Toll, California (mill)
The Mill at Janie’s Farm, Ashkum, IL (miller)
Maine Grains, Skowhegan, Maine (re-localizing grain production and milling)
New American Stone Mills, Vermont (miller)
Palouse Heritage, Washington (grower)
Wild Hive Farms, New York Fingerlakes Region (farmer, miller)



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 (The Grain Shed), 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

This list is ever-changing. Please visit Challenger Breadware for their list of international farms and mills. While I use the economical Lodge 5qt cast iron combo cooker to bake bread in at home, Challenger Breadware has a great baking tool that will keep your enamel cast iron pristine as the high heat can discolor and weaken the enamel. 



Splendid Table on milling locally grown grain at Carolina Ground
NPR’s Sourdough Hands: How Bakers and Bread are a Microbial Match
Baking Bread in Lyon: a boulangerie apprenticeship (The New Yorker Magazine)
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)