why you look for stone ground? Is it 'better'?
I personally don't have an issue with using white flour. We don't each much bread stuff (mainly our once a week pizzas) so we prefer to use white. I do buy an organic white flour from a local mill through a retailer I know who turns over stock quickly. This ensures that it is fresh.
My comment was in relation to whole meal vs white. If you are concerned about 'healthiness', then commercial whole meal isn't that different to white. It is essentially white flour with some (not all) of the bran added back in. It doesn't really offer much in the way of health benefits over just using white.
Stoneground flour is supposed to contain the whole wheat so nothing has been removed. The stone milling process produces less heat so less damage to the natural oils in the wheat so they don't go rancid (why they are taken out with steel mill commercial processing). As a flour, it's more 'complete' than wholemeal or white and has the 'healthy' parts of the wheat still in the flour. The trick is finding a fresh source of the flour. I find that it is slightly moister than white flour so needs marginally less liquid for breads.
You can buy fresh yeast at some delis. It's usually a special order item but available.
There's a theory about the problems with modern bread product consumption being related to the use of fast acting yeast or too much yeast to produce a quick rise so faster turnaround for convenience and profit. Traditional methods allowed the yeast to ferment slowly which is supposed to mean it is easier for the human body to digest.
There are also supposed to be health benefits to using sourdough starters with the acidity aiding digestion too.