Try out this pizza dough from Josh Raymer of Bakery Joju in Fredericksburg, Texas. He's doing a amazing things with area ingredients, including this stellar dough.
This straight-forward rye loaf will have you serving reubens in no time flat. Soft and not too dense, it's tailor made for a grilled Swiss and pastrami with coarse mustard.
These flour tortillas are made with some of the oldest varietals of wheat on the planet. They take a little time to roll, but they're so worth the effort.
The deep chocolate flavor of this old-fashioned layer cake tastes even better on day two. The Rouge de Bordeaux flour adds warmth and richness with its cinnamon overtones.
There's not a bad time for this cornbread. You can take our word for it, or try it out for yourself. Just don't tell anyone you made it, or it will disappear.
Heritage Grain tips
If you've not worked with ancient and landrace flours before, you're in for a treat. Each one has its own personality and flavor. Many can be substituted 1-to-1 in your favorite recipes, but note that they may need more hydration than typical supermarket flours.
Here are some tested and true from our kitchen and our friends in the industry. Let us know what you think, and send us pics of your own or #bartonspringsmill. Can't wait to see what you're baking!
