We’re Making the Switch: Why All Our Flour Is Going Organic

We’re excited to share a big milestone at the Modern Stone Age Kitchen: we’re switching to 100% organic flour for all of our gluten-containing products. That means every loaf of bread, every croissant and cookie, every cracker, and every bowl of pasta will now be made with organic flour.

This transition has been a long time coming—and we want to explain why it took time, why it matters, and what to expect as we make this shift.

Dr. Bill weighing flour for a mix

Why It Took Us Time

1. Cost. When we first opened, we simply couldn’t afford organic flour. It’s more expensive, and at the time, we were laser-focused on producing the most nourishing food possible within our means.

2. Consistency. We chose flours known for their reliability. As we trained new bakers and grew our team, it was critical to have flours that behaved the same week after week. Large mills test and blend their flours to maintain consistency in protein, moisture, and performance throughout the year—making them great for a learning kitchen.

3. Process Comes First. Our core philosophy has always focused on how we process food. We rely on ancestral and traditional techniques to transform ingredients into their safest and most nourishing forms. For bread, that means wild, long-fermented sourdough.

4. We believe so strongly in the power of sourdough that we would still choose a slice made with conventional flour and properly fermented over a slice made with organic flour but rushed with a commercial yeast shortcut. We needed to make our nutrient-dense sourdough accessible and affordable first.

5. Now, after years of refining our process and growing our team, we’re ready to combine that skill with the best ingredients possible. It’s time—and it’s the best of both worlds.

Dr. Bill lining rice flour in baskets

Why Organic Flour?

Choosing organic flour isn’t just about avoiding synthetic pesticides (though that’s a big part of it). It’s about protecting your food from harmful chemicals, additives, and synthetic fortifications—many of which are hidden in conventional flour.

What’s in Conventional Flour That’s Not in Organic?

• Pesticide Residues: Non-organic wheat is often sprayed with glyphosate (Roundup) just before harvest to speed up drying. Residues of this herbicide have been found in many conventional flour products.

• Fumigants and Preservatives: Chemicals like aluminum phosphide and chlorpyrifos are sometimes used in grain storage to deter pests. These are not permitted in organic systems.

• Synthetic Additives: Many conventional flours are “enriched” with synthetic nutrients like folic acid, niacin, and iron—none of which are naturally present. Organic flour is typically free from these fortifications.

What About Folic Acid?

This one is especially important. Most enriched flours contain synthetic folic acid, which is different from the naturally occurring folate in whole foods. For people with the MTHFR gene mutation—up to 40% of the population—folic acid can accumulate in the body and interfere with detoxification and other biological processes. Organic flours do not contain added folic acid, making them a safer and more natural option for many.

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How We’re Rolling It Out

We’re currently using up our remaining stores of conventional flour and transitioning fully to organic. You’ll see this change take place gradually over the next few weeks.

What You Can Expect

1. Subtle Changes in Texture and Structure
   Sourdough baking is full of nuance. Even small changes—like switching flour—can affect hydration, fermentation, and mixing schedules. You might notice slight variations in texture or appearance as we fine-tune the process. Rest assured: we’re on it, and the result will be even more nourishing and delicious.

2. Slight Price Adjustments
   Organic flour comes at a higher cost—and our bread is already incredibly labor-intensive. To reflect the upgraded ingredients, some prices will increase slightly. We’re working hard to keep these changes minimal, while still supporting our team and values.

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Where We’re Headed

This is a big leap forward, but it’s just the beginning.

We’re currently experimenting with sprouted grains, another traditional method that enhances flavor, improves digestibility, and boosts nutrition. Look for a new sprouted grain bread hitting our shelves soon!

And yes—we’re still waiting on that grant. But we’re closer than ever. If awarded, two of the first pieces of equipment we’ll purchase are a stone mill and sifter. That means we’ll be able to grind locally grown grains right here in Chestertown, bringing us one step closer to true local grain-to-loaf bread.

Thank you for supporting us on this journey. We’re proud of what we’ve built—and even more excited about what’s to come.