How We Choose Our Flour for Perfect Sourdough: Quality from Soil to Loaf

At Simpel Surdej, we understand that the key to perfect sourdough lies in the quality of the ingredients. That's why we're so meticulous about choosing our flours and grains. This "How To" guide reveals our sourcing process and why we prioritize organic, sustainably produced ingredients.

 Our Partner: Mejnerts Mølle

We partner with Denmark's best organic farmers, including pioneers like Kornby Mølle and Mejnerts Mølle. Our relationship with Mejnerts Mølle, a family-run organic farm in West Zealand, is particularly important. Their "From soil to mouth" philosophy resonates deeply with our commitment to quality and sustainability. They cultivate their own crops and manage every step of the process, ensuring that the flour we use is exceptional.

Sustainability from Seed to Shelf

Sustainability is a core value at Mejnerts Mølle. Their use of 1500 solar panels and their innovative waste utilization system demonstrate their commitment to environmentally conscious practices. They power their milling operations with solar energy and use waste products from the milling process to heat their buildings and grain dryer – a true example of sustainable, closed-loop production.

The Magic of Cold Stone Milling

We also appreciate their dedication to traditional cold stone-milling. This method minimizes heat, which is crucial for preserving the essential nutrients and delicate flavor components of the grain. This is what gives our sourdough bread its distinctive taste, texture, and nutritional profile. Cold stone milling keeps the vitamins, proteins, germ, and husk of the grain intact, contributing to a more wholesome and flavorful loaf. 

The Simpel Surdej Promise

Choosing the right flour is a critical step in our sourdough baking process. By partnering with Mejnerts Mølle, we ensure that our bread is made with the highest quality, sustainably produced, and traditionally milled flour, resulting in truly exceptional sourdough.

Want to learn more about our flour source? Visit Mejnerts Mølle: http://www.mejnerts.dk/