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

3040 reviews
98%
(2986)
1%
(45)
0%
(7)
0%
(1)
0%
(1)
E
Marquis
E.P.

Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

Rye Flour

Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

I love it!

The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

Love this flour!

I am using it in my sourdough loaves. I love the sweet undertones.

D
TAM 105
D.K.
Great for hot cross buns

I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.