Azure Standard (in Dufur, Oregon) “unifine”[0] flour (I buy mostly rye, whole wheat, bread flour, AP, corn meal). I think these flours taste better than from other processes. I make simple sourdough (no waste: feeding over several days to a week at 16-19 degrees C, setting aside a cup for the next batch, mixing in new flour and less than 1tsp iodized salt for about 8c flour, kneading or not much, oiling, baking flat or rounded at 325-350 for an hour or so; turns out tough, and I like it that way, for toddler face development[1] since we’re not gnawing much meat), pancakes, cornbread. So far I prefer unifine flours for taste and nutrition, since the milling temperature doesn’t get as high as stoneground. I might be misguided, though; feel free to set me straight on this.

[0] https://en.wikipedia.org/wiki/Unifine_mill

[1] Breath, by James Nestor http://www.worldcat.org/oclc/1249567607