diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index 7ad290b..7c42c9e 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -38,7 +38,10 @@ activity so that it can thrive in its new environment.
 Of course, a ground flour can no longer sprout. But the enzymes that
 trigger this process are still present. That's why it's important not to
 mill grains at too high a temperature, as doing so could damage some of
-these enzymes.
+these enzymes.\footnote{In a recent study tests have shown that milling
+flour at home with a small mill had no significant negative impact on the resulting bread
+quality compared to milled flour from temperature-regulating large-scale mills.
+\ref{milling+commercial+home+mill+comparison}}
 
 Normally, the grain seed shields the germ against pathogens. However, as the
 grain is ground into flour, the contents of the seed are exposed. This is ideal
diff --git a/book/references.bib b/book/references.bib
index a3cc9c4..39e1c6d 100644
--- a/book/references.bib
+++ b/book/references.bib
@@ -357,4 +357,14 @@
   journal = {Journal of the Science of Food and Agriculture},
 	number = {96},
 	pages = {122-130}
-}
\ No newline at end of file
+}
+
+@article{milling+commercial+home+mill+comparison,
+	author = {Ross, Andrew S. and Kongraksawech, Teepakorn},
+	journal = {Cereal Chemistry},
+	number = {2},
+	pages = {239-252},
+	title = {Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills},
+	volume = {95},
+	year = {2018}
+}