We start with whole organic wheat berries and ancient grains. We sprout and dry the berries. The day before we bake, we make the sourdough leavening, by mixing a small amount of our starter with water, and a portion of the flour from the final recipe. The next day, when it's time to make bread dough, we mill the rest of the wheat. Milling wheat on demand like this gives us fresh sprouted flour. Fresh flour is in a league of its own compared to pre-milled flour that's been in storage for weeks, months or even years. It's sort of like the difference between fresh-ground pepper, or coffee, and the pre-ground stuff. We combine the flour with fresh water, the leavening we made the day before, and salt. It rises twice over the course of a day (or sometimes two), then we bake it.