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Lindley Mills is Certified Organic

At Lindley Mills, our organic flour packaging bears the 100% Certified Organic seal as a symbol of transparency. As a Certified Organic facility, we undergo a yearly inspection through Oregon Tilth.

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Super Sprout™

Super Sprout™ is whole grain organic wheat that has been sprouted and milled into flour for baking. Sprouting greatly enhances the nutritional aspects and digestibility of wheat, making it a preferred option for health-conscious home and artisan bakers.  READ MORE

Local NC Flour Organic

100% Organic Stoneground Corn Grits

We are now offering our famous 100% Organic Old-Fashioned Stoneground Yellow Corn Grits! For more than 35 years, we have been milling these coarsely-ground grits for chefs who want a taste of a true southern ingredient in their creations. We are finally able to offer our grits in 2 lb. packages, shipped directly to your door.  Learn more >>

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NIGHT Before Make the Sponge:

Next Morning

Mix the following Dry Ingredients.

  • 1 cup Super Sprout™ Wheat Flour
  • 1 cup Super Sprout™ Spelt flour
  • 1 1/2 teaspoons Sea Salt
  • 2 teaspoons. Baking Soda


  1. Knead together with the 'overnight sponge' until soft and not sticky.
  2. Let dough rise til double (in a lit oven). Usually about 90 minutes. Turn dough onto a floured board, pat, or roll to 1/2" thick.
  3. Cut with a 4" biscuit cutter, and put circles on parchment-covered baking sheets.
  4. Cover with a towel, and let rise for 45-60 minutes.
  5. Pre-Heat cast iron griddle or skillet (dry).
  6. Cook muffins on very low heat, 6-8 min/side (flipping to keep from burning).