Super Sprout™ Wheat Information and Baking Tips, Tips and Tricks

Baker's Percentages

Super Sprout™ Sourdough Starter Testing

Super Sprout™ in Paris!

Super Sprout™ Rye Bread

New Super Sprout™ Spelt and Rye Available!

3 Easy Christmas Breakfast Ideas (30 minutes or less)

Your questions about Super Sprout™: ANSWERED.

North Carolina Organic Bread Flour

Home Baking Tips: Into the Oven and Beyond

Baking Tips and Tricks: Temperature

Take Your Home Baking to the Next Level: Ingredients

Summer Strawberry Oat Bran Muffins

Valentine's Day Doughnuts

5 Ways that Super Sprout™ is Different from Other Whole Wheat Flours

How Super Sprout™ can help you keep your New Year’s Resolution

Slow and Steady: The Key to Outstanding Grits

How to "Bake the Most" of Your Wheat: Why Protein Levels Matter

Quick and Easy: Back to School Sprouted Whole Grain Pancakes with Super Sprout™

Quick and Easy Back to School Breakfast Power Muffins

North Carolina Local 100% Organic Bread Flour: Available Now!

What Makes the Best Sprouted Bread Flour?

Revolutionary Wheat

Lindley Mills Marvelous Oat Bran Muffin Mix


Orders Information

Home Bakers and Retail Purchaces 


More About Einkorn

Einkorn Chocolate Chip Cookies

Nutrition/Health Benefits of Einkorn Flour

Einkorn Available Now! (Super Sprout™ Einkorn and Whole Grain Einkorn)



An Amateur Baker (and His Gluten Intolerant Friend's) Experience with Super Sprout™ Flour

"Quite possibly, the best 100% whole wheat bread I've ever had..."

Super Sprout™ Featured in "Bread Revolution" by Peter Reinhart


Customer Appreciation

Customer Appreciation: Sarah Owens at BK17 Bakery 

Customer Appreciation: Yee Haw Dougnuts

Customer Appreciation: Famous Baking

Customer Appreciation: Fair Meadow Bakes

Customer Appreciation

Customer Appreciation: Saxapahaw Village Bakehouse

Customer Appreciation: Crisenbery Baking Company

Customer Appreciation: Chicken Bridge Bakery 



Shop With Lindley Mills this Small Business Saturday 

The Lindley Legacy: Following in the Footsteps of Our Ancestors 

Remembering the Early Millers Who Shaped Our Local Community

A Legacy of Liberty and Compassion: The Battle of Lindley's Mill 235 Years Later

How Graham Crackers Started the Whole Grain Revolution

Five Questions with Caroline Lindley, VP of Marketing at Lindley Mills


Events/Where to Find Us 

Team Tasting with Mediterranean Deli

Open Now! New Places to get your Lindley Mills Flour Fix

On the Rise 3: International Bread Symposium 

Grain Innovators Panel

Asheville Bread Fest 2019

Western North Carolina Visits So Far

Team Tasting Day: Weaver Street Market Sprouted Pretzels

Asheville Artisan Bread Festival

On the Rise: International Bread Symposium 

Weaver Street Co-Op Fair

Lindley Mills and Vortex Doughnuts: Swirled Together in Tasty, Local Goodness



Recipes and Resources!

As many of us are cooped up in our homes baking for our families, neighbors, and communities, we wanted to share some recipes and resources you can check out to assist on your baking journey.

For some of our favorite recipes look here.

If you are looking for yeast-our local markets have had some, but that's not the case everywhere. You can always make a sourdough starter and grow your own wild yeast to power your bread. Some great resources for information on that include:

Sarah Owens' Sourdough

Peter Reinhart's Bread Revolution

Jeffrey Hammelman's Bread

(All should be available on amazon or at your favorite book seller-they are all classic's and a great addition to any baker's library!)

Have active dry yeast but need instant? Use 1.25 times the active yeast that your recipe calls for in instant yeast.

If you'd like to get the sourdough process going a little faster, you can feed your starter with a little bit of our Super Sprout™ Wheat or Super Sprout™ Rye flour. Either option, hydrated fully, will jump start your starter and get it going a little faster than usual.

Happy Baking!

Team Tasting Day with Mediterranean Deli


We had a great time visiting with our friends from Mediterranean Deli in Chapel Hill! We've been working with them to provide the 100% Certified Organic Flour for their pitas for decades and had a great spread for all of our employees. Mediterranean Deli recently came by to interview Joe and Caroline for a documentary that's in the works!






New places to get your Lindley Mills Flour fix!

NewPlaceLMFlourWe've had several customers opening up new restaurants and locations who feature our product in their breads, pizzas, noodles and more! We thought we'd share a few of them with you so that you can make sure to check them out when you are in NC! Starting out closest to the Mill. We have to say, we couldn't be happier to see so many incredibly talented bakers and chefs bringing their craftsmanship to NC from Asheville to Wilmington, you can find your Lindley Mills Flour fix!






Einkorn Chocolate Chip Cookies 

Einkorn CookiesWe’ve been talking a lot about einkorn lately and wanted to show you a little of what it can do! After a false start with too little flour (who’s complaining about having to eat extra cookies?) we whipped up a couple of batches of our favorite cookie recipe (found at the end of this post) and brought the results in to the Mill for taste testing. Our team is always willing to try something new that we’ve come up with and this was no exception…read more to hear what they thought about which cookie won and to get the recipe that is sure to be a hit no matter which flour you use!




On the Rise 3: International Bread Symposium 

Richard.Joe.CarolineWe had an incredible time at the International Bread Symposium-On the Rise 3 at Johnson and Wales in Charlotte. There were 3 great concurrent classes going on the whole time, not to mention a keynote presentation by Dr. Erin Mckenney to update us on her Citizen Science project. We got to spend some time with our hands in dough made with Lindley Mills flour, which is always a treat! Read more to hear what we learned at the Symposium this year.

Grain Innovators Panel

ChickenbridgeThe Grain Innovatos panel at the Asheville Bread Fest this year was a great forum for discussing our regional grain economy. Our own Caroline Lindley contributed to the group, which was moderated by Amy Halloran and included Dr. Erin Mckenney of NC State, Sharon Burns-Leader of Bread Alone, Stephanie Swane of Modernist Bread, Amy Poirer-a small grains wheat farmer in NC, and Jennifer Lapidus of Carolina Ground. They discussed the growth of our regional grain economy and the connection between farmer, miller, baker and we would add consumer. Read more to hear about this awesome discussion.