Ultimate Guide to the Best Flour in Canada for Artisan Sourdough

Last updated on March 10th, 2025 at 10:14 am

Finding the perfect flour is key to making great sourdough. Whether you’re looking for strong bread flour, organic whole wheat, or heritage grains. This guide will help you discover where to buy flour in Canada for artisan sourdough baking and find the best Canadian flour brands for your needs.

Why Trust My Advice on Where to Buy Flour in Canada?

I’ve been a full-time baking professor for over six years and have worked in top bakeries, markets, and food conferences around the world. I’ve taught at King Arthur Baking, IBIE, and the Bread Bakers Guild of America, and in 2026, I’ll represent Canada at the Coupe du Monde de la Boulangerie. Over the years, I’ve worked closely with millers and bakers across Canada and beyond, testing flour in Canada firsthand to understand how different varieties perform in sourdough baking.

See my full baking journey here.

Why Flour Choice Matters for Artisan Sourdough

There’s no single “best” flour for sourdough—what works best depends on your personal baking style, preferences, and goals. Some bakers prefer high-protein bread flour for strong gluten development, while others love working with whole grains for added flavour and nutrition.

One of the great things about baking in Canada is access to high-quality flour. Canada is known for producing some of the best wheat in the world, with strong gluten characteristics and excellent milling standards. Whether you’re using stone-ground heritage grains or finely milled bread flour, flour in Canada is exceptionally well-suited for sourdough baking.

I’m a big believer in finding the flour that works for you. While I love whole grains and sourdough, I’m not an elitist about it—I think every baker should explore different flours to see what suits their baking best. That being said, I do encourage sourcing locally and supporting the regional grain economy whenever possible. Hopefully, this guide will help you make informed choices.

Different flours will give different results in terms of dough hydration, fermentation, volume, and crumb structure. Much of this comes down to protein content, ash content, and mineral composition. Let’s break down the key factors that impact flour performance.

Protein Content & Gluten Strength

The protein content of flour is one of the biggest factors in how it performs in sourdough baking. Higher protein means stronger gluten development, which helps trap gas during fermentation, leading to better structure and oven spring.

Canada is known for producing some of the highest-quality wheat in the world, with naturally strong gluten characteristics. This is why flour in Canada—especially hard wheat varieties—tends to have excellent fermentation strength, making it ideal for sourdough baking.

Here’s a breakdown of common flour types and their typical protein content:

Pro Tip: Higher protein doesn’t always mean better bread. Some flours, like heritage wheat, have lower protein but still develop great strength due to the unique gluten structure. Experiment with different flours to see what works best for your baking.

Stone-Ground vs. Roller-Milled Flour

How flour is milled significantly impacts its texture, flavour, and performance in sourdough baking.

Canada has a long history of high-quality flour production, with both stone-milled and roller-milled flour in Canada being widely available to bakers.

• Stone-ground flour retains more bran and germ, making it more flavourful and nutrient-dense. However, it also absorbs more water and can be harder to handle in dough.
• Roller-milled flour is more consistent and refined, producing lighter loaves with higher volume. However, it may lack some of the flavour and nutrients found in stone-ground flour.

Best of Both Worlds?

Some bakers (myself included) mix stone-ground and roller-milled flour to get the structure of white flour with the added flavour and nutrition of whole grains. With the wide selection of high-quality flour in Canada, bakers have access to both styles, making it easier to experiment and find the right balance for their sourdough.

Organic vs. Conventional Flour

Should you use organic flour for sourdough? While it’s not required, there are some potential benefits:

• Fewer Chemicals – Organic flour is grown without synthetic pesticides or fertilizers.
• Better Microbial Activity – Many bakers believe organic flour supports a healthier sourdough starter due to natural yeast and bacteria on the grain.
• Supports Local & Sustainable Farming – Many organic mills focus on regenerative agriculture and supporting local farmers.

Canada has a strong grain industry, and there are excellent options for both organic and conventional flour in Canada. Many local mills produce high-quality organic flour using Canadian-grown wheat, making it easier for bakers to access sustainable options.

That said, high-quality non-organic flour can still produce incredible sourdough. The key is choosing flour that aligns with your values and baking goals.

My Take: I personally choose organic whenever possible because I believe in supporting sustainable farming and love the quality of the flour. But I also understand that organic flour can be more expensive, and it’s not always accessible to everyone. Luckily, whether you prefer organic or conventional, there’s no shortage of great flour in Canada to choose from. Do what works best for you and your baking!

Understanding Falling Number & Fermentation

One often overlooked factor in flour performance is the falling number—a test that measures enzyme activity in flour.

• A high falling number (above 250) means lower enzyme activity, leading to longer fermentation times.
• A low falling number (below 200) means higher enzyme activity, which can speed up fermentation and even cause overproofing if not managed carefully.

Because of its climate and wheat varieties, flour in Canada—especially from hard wheat—tends to have a higher falling number, meaning it ferments more predictably and develops strong gluten. However, flours with higher whole grain content naturally have more enzyme activity, which is why whole wheat sourdough ferments faster than white flour sourdough.

If your dough ferments too quickly, try reducing your starter percentage or adjusting your fermentation time to maintain control.

The Best Types of Flour for Sourdough Bread

The truth is, there’s no one perfect flour for sourdough—it all depends on your baking style, preferences, and goals. Some bakers prioritize strength and structure, while others focus on flavour and fermentation characteristics.

Instead of searching for the best flour, think about what you want from your bread:

• Do you want high-rise, airy loaves? A strong bread flour might be the best choice.
• Looking for deep flavour and added nutrition? Whole wheat or heritage grains are great options.
• Interested in traditional rye bread or a more complex starter? Rye flour can enhance fermentation and flavour.

If you love working with whole grains, I’ve got some great recipes for you!

• 100% Sourdough Rye Bread – A hearty, richly flavored loaf made with all rye flour.
• 100% Whole Wheat Sourdough – A deep, complex loaf made entirely with whole wheat flour.
• Multigrain Sourdough – Packed with seeds and whole grains for added texture and flavor.

Choosing the Right Flour for Your Sourdough

Each type of flour brings something different to the baking process. Understanding their characteristics will help you decide which one suits your needs.

What About All-Purpose Flour?
All-purpose flour has a moderate protein content (10-12%), making it more versatile but slightly weaker than bread flour. While it can be used for sourdough, it may require extra folds and longer fermentation to build strength. If you’re using AP flour, consider blending it with bread or whole wheat flour for better structure.

1. Strong Bread Flour (High Protein)

Bread flour is milled from hard wheat varieties and has a higher protein content (12-14%). This allows for more gluten development, helping trap gas and create structure.

Why Use Bread Flour for Sourdough?

• Stronger dough structure for better oven spring
• Handles high hydration well without turning slack (Tips for High Hydration Sourdough)
• Predictable fermentation, making it great for beginners

Struggling with high-hydration dough? Watch my video below for key tips on handling wet dough with confidence.

Who Should Use It?

• Bakers looking for a classic, high-rise sourdough
• Those who prefer a chewy, open crumb
• Anyone working with high-hydration dough

If your dough feels too tight, try blending bread flour with whole wheat or a lower-protein flour for better extensibility.

2. Whole Wheat & Heritage Grains

Whole wheat flour contains the bran, germ, and endosperm, making it more nutrient-dense and flavorful than white flour. Heritage grains like Red Fife, Spelt, and Einkorn offer unique flavours and fermentation qualities.

How Whole Wheat Affects Sourdough

• Absorbs more water, requiring higher hydration
• Contains more natural enzymes, leading to faster fermentation
• Adds deeper flavour with notes of nuttiness, earthiness, and mild sweetness

Who Should Use It?

• Bakers who love rustic, hearty loaves
• Those looking for more complex flavours
• Anyone who enjoys experimenting with whole grains

3. Rye Flour for Sourdough

Rye flour behaves very differently from wheat flour. It has less gluten, making it ideal for dense, flavorful breads but less suited for high-rise loaves.

Why Use Rye in Sourdough?

• Boosts sourdough starter activity due to high fermentation-friendly sugars
• Adds complexity with earthy, slightly tangy flavours
• Works well in blends, often combined with bread flour

Who Should Use It?

• Bakers making traditional rye breads
• Those looking to enhance starter activity
• Anyone who loves a more complex, hearty loaf

If you’re passionate about rye baking, check out my Rye Breads Resource for advanced techniques and formulas.

Where to Buy the Best Flour in Canada for Sourdough

Local Mills & Canadian Flour Brands

Buying flour in Canada from a local mill ensures fresher flour, better fermentation, and stronger dough development, making a noticeable difference in your sourdough.

Why Buy Flour from Local Mills?

• Fresher flour for better fermentation – Locally milled flour is often much fresher than supermarket options, leading to more active fermentation and better flavor.
• Supports Canadian farmers and millers – Purchasing from small and regional mills helps sustain Canada’s grain economy and keeps traditional milling practices alive.
• More variety and quality – Local mills often produce organic, stone-ground, and heritage grain flours, which can be harder to find in grocery stores.

Many Canadian mills offer direct-to-consumer sales, and some even provide nationwide shipping, making it easier than ever to source high-quality flour.

Find a Mill Near You

To help you source the best local flour, we’ve compiled a province-by-province guide featuring mills across Canada.

Best Online Stores for Sourdough Flour

Many Canadian mills offer direct online ordering, allowing you to buy high-quality flour straight from the source. Ordering directly ensures freshness and supports small-scale millers.

To find mills that ship across Canada, check out the Province-by-Province Guide to Canadian Flour Mills below. Before purchasing, check the mill’s shipping policies, as some only deliver within certain regions.

Sourcing flour locally ensures freshness, supports Canadian farmers, and allows you to work with high-quality, small-batch flours. Whether you’re looking for organic, stone-ground, heritage grains, or strong bread flour, this guide will help you find mills near you.

Province-by-Province Guide to Canadian Flour Mills

Finding high-quality flour in Canada locally ensures freshness, supports Canadian farmers, and gives you access to organic, stone-ground, and heritage flours.

British Columbia

• Anita’s Organic Mill (Chilliwack) – Organic, stone-ground flours available online and at BC retailers.
• Cedar Isle Farm (Agassiz) – A community-supported agriculture (CSA) farm growing organic wheat, rye, and oats, which are available as flour or unmilled grain.
• Fieldstone Organics (Armstrong) – Offers a variety of organic whole grain flours and grains.
• Flourist (Vancouver) – Works with Canadian farmers to supply heritage and organic grains.
• True Grain (Cowichan Bay, Summerland) – Specializes in organic, locally grown grains and flours.

Alberta

• Gold Forest Grains (Edmonton) – Specializes in organic and heritage grains, available online.
• Highwood Crossing Foods (High River) – Organic stone-milled flours and grains.
• Wild Rose Milling (Calgary) – Small-scale stone milling operation.

Saskatchewan

• Eden Organic Flour Mill (Regina) – Family-run organic grain mill specializing in high-quality whole grain flour.

Manitoba

• Adagio Acres (Arden) – Specializes in whole grain oats but also mills other grains.
• Prairie Flour Mills (Elie) – Supplies high-quality bread flours, including strong white flour for sourdough.
• Tall Grass Prairie Bread Company (Winnipeg) – Uses locally milled organic flours in their bakery and sells flour retail.

Ontario

• 1847 Stone Milling (Fergus) – Small-batch organic flours, including strong bread flour and whole wheat.
• Almanac Urban Mill and Bakery (Ottawa) – Organic and regenerative stone-milled heritage grains.
• Arva Flour Mills (Arva) – One of Canada’s oldest water-powered mills, producing whole wheat and bread flours.
• Brodflour (Toronto) – Urban mill producing fresh-milled whole wheat and heritage grain flours.
• Howick Community Farmers (Howick) – A cooperative of Mennonite farmers producing organic flour, available at The Flour Barrel in Guelph.
• Ironwood Organics (Athens) – Specializes in heritage grains, including Red Fife and einkorn.
• K2 Milling (Beeton) – Specializes in stone-milled whole grain flours, including Red Fife.
• Oak Manor Organic (Tavistock) – A long-established organic mill selling direct through their online store and retail shop.

Quebec

• Du Moulin Agricole (Saint-Jean-Port-Joli) – Small organic mill with a focus on regional grains.
• La Milanaise (Québec) – Large organic mill specializing in bread flour, whole wheat, and rye.
• Les Moulins de Soulanges (Saint-Polycarpe) – Offers high-quality bread flours used by artisan bakers.
• Moulin Abénakis (Bellechasse) – Established in the 1830s, this historic mill produces organic and conventional flours, grains, and baking mixes. Known for its eco-responsible values, it was also the first to grow quinoa in Quebec.

Atlantic Canada (New Brunswick, Nova Scotia, PEI, Newfoundland & Labrador)

• Speerville Flour Mill (New Brunswick) – Organic flours, whole grains, and specialty products available across Atlantic Canada.

Territories (Yukon, Northwest Territories, Nunavut)

Milling operations in the territories are limited, but some local bakeries and co-ops source flour from mills in nearby provinces. If you live in the North, consider ordering from mills in British Columbia, Alberta, or Manitoba, as they often ship nationwide.

Help Me Expand This Guide to Buying Flour In Canada!

I am working to make this the most complete guide to Canadian flour mills for sourdough bakers. Know a great mill that’s missing? Let us know, and we’ll add it to the list!

Buying Flour in Canada in Bulk: What to Consider

For serious bakers, buying bulk flour in Canada can be a great way to save money while ensuring you always have high-quality flour on hand. However, bulk purchases require proper storage and planning to prevent waste and maintain flour quality.

Benefits of Buying Flour in Bulk

• Cost savings – Bulk flour is often significantly cheaper per kilogram.
• Consistent results – Using the same flour regularly helps you understand its hydration, fermentation, and baking properties.
• Reduced packaging waste – Buying in bulk cuts down on single-use packaging.

How to Store Bulk Flour Properly

• Use airtight containers – Keeps flour dry and prevents contamination from moisture, odors, or pests. Food-grade buckets, Cambro containers, or vacuum-sealed bags work well.
• Keep white flour in a cool, dry place – Store in a pantry or cupboard away from heat and humidity.
• Refrigerate or freeze whole grain flours – Whole wheat, rye, and other whole grain flours contain natural oils that can go rancid over time. Refrigeration extends shelf life to 6-12 months, while freezing can keep flour fresh for up to 2 years.
• Label and rotate stock – Write the purchase date on containers and use older flour first to maintain freshness.

How Much Flour Should You Buy?

• For home bakers: A 10 kg bag of flour typically lasts 2-3 months if baking weekly.
• For frequent sourdough bakers: A 20-25 kg bag is ideal, but only if you have proper storage.
• For experimenting with new flours: Start with smaller amounts (2-5 kg) to test how they perform before committing to a bulk purchase.

Where to Buy Bulk Flour in Canada

Many Canadian mills and retailers offer bulk purchasing options. Some great places to check include:

• Online stores – Many mills and specialty retailers offer bulk flour with home delivery.
• Local mills – Many offer direct bulk purchases or wholesale pricing.
• Bulk food stores – Some stores stock bread flour and whole grains in large quantities.
• Restaurant suppliers – Some allow individuals to buy bulk flour, especially in larger cities.

How to Adjust Hydration for Different Flours

Not all flours absorb water the same way, and hydration levels will vary depending on the type of flour you use.

Key Factors That Affect Hydration:

• Whole wheat & whole grain flours absorb more water due to bran and fibre content.
• Stone-ground flours often need more hydration than roller-milled flours.
• High-ash or high-extraction flours require more water because they retain more of the grain.
• Lower-protein flours (like all-purpose) absorb less water and may create a looser dough.

Adjusting Hydration Based on Flour Type:

• Using whole wheat or heritage flours? Increase hydration by 5-10% to prevent a dry dough.
• Switching from bread flour to all-purpose? Reduce hydration slightly to avoid excess stickiness.
• Dough too dry or stiff? Let the flour absorb water during autolyse before adding more.

Understanding Ash Content & Flour Absorption

Ash content refers to the mineral content left after burning flour—essentially, how much of the wheat kernel is present in the final product. It directly affects water absorption, flavour, and fermentation.

How Ash Content Impacts Sourdough:

• Higher ash flours (like whole wheat and high-extraction flours) absorb more water and ferment faster.
• Lower ash flours (like white bread flour) have milder flavours and absorb less water.

Practical Tips for Bakers:

• If using high-ash flours, increase hydration slightly to maintain dough balance.
• Lower-ash flours may need longer fermentation to develop flavour.
• Mixing high-ash and low-ash flours can help balance structure and flavour.

Storing Flour Properly for Long-Term Use

Flour quality deteriorates over time, especially whole grain flours that contain oils from the bran and germ. Proper storage keeps your flour fresh and prevents spoilage.

Best Practices for Flour Storage:

• White flour (bread, all-purpose): Store in a cool, dry place in an airtight container. Shelf life: 6-12 months.
• Whole grain & rye flour: Store in the fridge or freezer to prevent rancidity. Shelf life: 3-6 months at room temp, up to 12 months frozen.
• Keep flour away from moisture and strong odours, as it can absorb both easily.

Signs Your Flour Has Gone Bad:

• Off smells (sour, musty, or rancid odours)
• Clumping due to moisture exposure
• Pest activity (weevils or tiny bugs)

For long-term storage, freezing flour is a great option—just bring it to room temperature before baking.

Flour Buying Tip: Focus on 1-2 Flours at a Time

It’s easy to get carried away buying too many different flours, but the best way to improve your baking is to focus on 1-2 flours and truly learn how they behave. By repeatedly baking with the same flour, you’ll understand how it absorbs water, ferments, and affects dough handling—leading to more consistent, reliable results.

Once your bread is baked, proper storage matters too! Check out my guide on Storing Sourdough Bread to keep your loaves fresh longer.

Taking Your Sourdough to the Next Level

Choosing the right flour for sourdough is a personal journey. There’s no single “best” flour—only what works best for your baking style, fermentation process, and flavour preferences. Whether you prefer the strength of bread flour, the depth of whole grains, or the complexity of rye, the key is to experiment, take notes, and learn how your flour behaves over time.

If you’re serious about improving your sourdough baking, these guides will help deepen your understanding:

• How to Calculate Desired Dough Temperature – Learn how to control dough temperature for consistent fermentation.
• How to Feed a Sourdough Starter – Keep your starter strong and active with proper feeding techniques.
• How to Make Sprouted Grains: A Guide – Add more nutrition and flavor to your bread with sprouted grains.
• Understanding Baker’s Percentages – Master formula calculations for precise and repeatable results.
• Milling Your Own Fresh Flour – Explore the benefits of fresh-milled flour and how to do it at home.

By understanding these core techniques, you’ll not only improve your sourdough baking but also gain more control over the entire bread-making process.