Over the years I have tried to source sourdough ingredients locally and, where not prohibitively expensive, use items with an organic provenance. I have purchased flour made with Sonora White grain from a farmer near Phoenix; interestingly this varietal was brought by Spanish monks to the missions of Northern Mexico and Alto California and spread widely. There was a time when farmers in the Central Valley grew a lot of wheat, most of which was Sonora White. I’ve purchased a varietal grown specifically for the Pacific Northwest from a farmer outside of Eugene; Edison makes a fine sourdough loaf – I like to mix it with the organic white flour I use.
- Central Milling – My go to source for high quality grains and flours
- Camus County Mill – Run by a farming family in Southern Oregon, offers some solid grains and flours
- Sunrise Flour Mills – Rusal Minnesota
- Anson Mills – South Carolina, a line of heritage varietal grains and flours
- Hayden Flour Mills – Arizona, farmer run, offers Sonora White berries and flour