Sowing the Seeds

Barton Springs Mill owner James Brown has his heart set on reminding people where their bread comes from. “I think heirloom grains are sort of the last frontier in this movement toward better taste, better nutrition, sustainability, all those things. We eat a loaf of bread and don’t think about what it takes to get there, but I think that’s slowly changing,” he says.

A former working musician, continue reading...


BSM Reviews

See what customers say

2831 reviews
98%
(2764)
2%
(43)
0%
(13)
0%
(6)
0%
(5)

The flour is incredible! The bread we’ve baked was delicious and testy!

Excellent for sourdough!

I’ve been using this for sourdough pizza crusts and they turn out awesome!

Rouge de Bordeaux

New pizza staple

I'll never be able to make pizza without this flour ever again. It was so easy to work with, and there were more subtle flavors than I even knew what to do with. I found myself using fewer toppings so I could taste the dough more (and up until now pizza dough was just a vehicle for toppings).

K
Yecora Rojo
K.N.
Yecora Rojo

Beautiful flour. Made delicious sourdough. Tried the 00 think I’ll try regular next time for a heartier bread. Looking forward to trying other flours