My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.
I added some Rouge de Bordeaux whole wheat to the most recent sourdough bread I made. It was DELICIOUS! Superb results.
I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.
Beautiful, creamy grits with little flecks of red...
Great flavor!! Thank you all so much!!!