Marquis Flour (certified organic)

Name: Marquis Flour (certified organic)
Brand: Barton Springs Mill
Price: 11.0 USD
Availability: InStock

$11.00 - $28.00

Try this flour in our RECIPES:

Simple Marquis Sandwich Loaf

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Marquis a cross between Red Fife and Red Calcutta, developed in Canada in 1906. It accounted for 11 million acres of wheat grown in the U.S. by 1919.

This hard red wheat has a similar flavor profile to Red Fife, but milder, and makes a stronger and most extensible dough. Learn more about it in this video.

Class: Hard Red Winter Wheat
Grown in: Tokio, TX by Henry Martens
This is a Landrace, Heritage grain. Learn more.
Available types: Whole Wheat Flour, ‘00’ Flour What is ’00’?
Protein: 13.03%
Flavor profile: Nutty, non-bitter & very mild wheat flavor
We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads

Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

Great workhorse whole wheat

Red fife has always been my go-to whole wheat. It’s not always available from various mills. Good to find a new hybrid source

Marquis is a great performing bread flour

I made a naturally leavened boule, with 50% WW Marquis, 5% WG Bordeaux, 5% WW med rye, and 40% bread flour, at 70% hydration and overnight fermentation. The result yield a wonderful aroma, nutty/sweet taste, open crumb with medium holes, and a satisfying mouth feel. I'll keep Marquis as a primary base flour, and perhaps increase whole grain Bordeaux amount. I mill BSM Bordeaux berries. Marquis is noticeably and notably unique in a wonderful aroma and flavor. I love this flour. It feels good, Sticky, high hydration dough firms up nicely with a few slap & folds, then stretch & folds during early fermentation. Beautiful loaf.

Marquis . . .The Loaf

As recommended on the loaf recipe, the Marquis performed well. Excellent taste, as always…and texture too. Neighbors happy too! Very pleased with the results…more recipes to follow. Thanks Barton Springs

Love all your flours.

Love

delicious and reliable

I got excellent results with this flour using 1/2 and 1/2 with King Arthur Bread Flour in my 30 year old bread machine. It rose reliably, made great tasting bread, and was a good keeper -- kept its flavor and freshness for 5 days, until we finished the loaf. Marquis is going to be a regular use flour for us, and I think it's safe to do 100% Marquis instead of 1/2 and 1/2 next time.

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First Try Baking Sourdough Bread with 100% Einkorn

I’ve been wanting to learn how to use the heritage grains and experimented with the Blonde Einkorn flour and followed a sourdough recipe specifically using just Einkorn, It rose well and had a distinctive flavor and rich nutty taste. It's great toasted. Next time I'll try mixing it 50/50 with a different flour for bread. I look forward to trying it in other recipes. Ver grateful to BSM for offering these unadulterated grains which help folks with gluten sensitivities.

Whole berries

Love being able to get whole berries to mill myself.

Love Quanah!

Quanah is a great addition to sourdough baking. It is flavorful and has good elasticity. I mix it with other grains for a 30/70 whole grain and white bread flour.

Great Tasting products

I love the flour and hope to purchase more.

Awesome!

I made pancakes for entire family during Spring Break trip. Pancake loving grandson said they were awesome! I can’t think of a better recommendation. I used Sonora wheat for that batch and plan to use Buckwheat and Rye soon for dinner. I wish your flours were available locally.

Marquis Flour (certified organic)

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