Grindstone Bakery was founded in 1999 by Mario Repetto. Mario started in a small "garage" in Santa Rosa, California, experimenting with alternatives to modern wheat and creating fermentation cultures for an authentic sourdough process. Our fermentation cultures are the result of years of capturing and experimenting with different combinations of the wild lactic acid bacteria naturally present in the Sonoma Wine Country environment. We call them “Sonoma Cultures”. Each one has a particular ecosystem of several lactic acid bacteria strains allowing us to create different breads with a relatively lower acid content than most sourdoughs, rich in flavor and color and resistant to spoilage without the use of preservatives.
Stone milling is the oldest, slowest, and best method of grinding Whole Grains. It is a gentle and cool process that preserves every good part of the grain. All the protein, oils, antioxidants and vitamins from the germ, all the sugars and starches from the endosperm, and the tiny bits of bran rich in antioxidants and fiber are there. Nothing is added and nothing is taken away.
We slowly grind our Whole Grains using a small natural pink granite stone mill that never overheats the flour. We transform it into living dough within hours of being ground.
In today’s completely automated milling process, steel rollers crush the grain at remarkably high speeds heating it to elevated temperatures and destroying vitamins and antioxidants.
Whole Grains are seeds coming from plants that, over millions of years, have developed the capacity to synthesize myriad phytochemicals that help them resist pathogens, parasites and predators, or attract beneficial organisms. We call these beneficial phytochemicals antioxidants. Our modern understanding on how they function in plants is helping us to discover the mechanisms by which Whole Grains benefit human health beyond basic nutrition. More than 8,000 phytochemicals have been identified, but a large number still remain unknown.
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