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At Stone House Bread, we believe that the quality of our ingredients defines the quality of our products. That’s why we prioritize using U.S.-grown grains in our breads and crackers. Sourcing grains from American farmers supports local agriculture and ensures that we maintain the highest standards for taste, texture, and nutrition. Here’s why U.S. grains […]

Nestled in the heart of northern lower Michigan, Bakers Green Acres is a small, sustainable family farm dedicated to fostering community and cultivating healthy, life-giving food. At the core of our farm’s mission is a commitment to natural systems that nourish the soil, protect the environment, and strengthen relationships within our local community. Our Philosophy

FODMAP is an acronym for a certain class of carbohydrates, called fermentable short-chain carbohydrates, which are more difficult for people to digest. (The full acronym stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols.).  The primary FODMAP in most bread is fructan, so breads with reduced fructan levels are generally suitable for a low FODMAP diet. Stone

Sourdough has become a buzzword in the world of bread, and for a good reason. Real sourdough bread, Stone House Sourdough for example, is made through a natural fermentation process, is known for its rich flavor, easier digestibility, and higher nutritional value. However, not all “sourdough” breads in grocery stores live up to this reputation.

Baker’s yeast is a common ingredient used in bread and other baked goods to help the dough rise. For individuals with a sensitivity to baker’s yeast, consuming these products can lead to a variety of uncomfortable symptoms, such as bloating, fatigue, and digestive discomfort. Unlike allergies, yeast sensitivity may develop over time and manifest in

If you’ve struggled with stomach issues despite going gluten-free, or if you have a diagnosis of irritable bowel syndrome (IBS) but still can’t pinpoint the troublesome foods, you might be dealing with fructan intolerance. Understanding this condition and the role of certain foods, like organic sourdough bread, can make a significant difference in managing your

Have you ever wondered what makes our sourdough bread so special? The secret lies in a fascinating process known as wild fermentation. Unlike conventional bread that uses commercial, highly specialized yeast, our wild-fermented bread relies on naturally occurring bacteria and yeast to work their magic. These cultures are found on the flour, in the air,

At Stone House Bread, we pride ourselves on our long fermented – traditional sourdough bread, which undergoes a meticulous fermentation process lasting over 24 hours. This extended fermentation is essential for achieving the perfect rise and enhancing the bread’s flavor and texture. As sourdough bread gains renewed popularity, many new varieties have emerged in the

When it comes to making mindful choices about our diet, Stone House Bread’s 9 Grain Sourdough emerges as a stellar option. Packed with a wholesome blend of whole wheat flour, barley, rye, oats, flaxseed, buckwheat, millet, and rye flour, organic sourdough bread isn’t just a treat for your taste buds—it’s a nutrition powerhouse that can