Purple Straw Flour (certified organic)

I bought a number of different flours from Barton Springs Mill recently. So far the only one I've tried is the Purple Straw flour. I made a milk loaf (my own recipe) with it in a quality bread-maker. The Purple Straw flour was 150 grams, the organic bread flour was 150 grams, the semolina was 200 grams. There was 450 grams of milk and other ingredients, only a half teaspoon of yeast. It came out beautifully, it may be the best loaf I've produced recently. The crumb is nice and moist, it rose to perfection. Taste? Wonderful! I'm delighted with this and previous products that I've bought from Barton Springs Mill.

I included the Purple Straw flour in my bundle because of wanting to use a Colonial Era flour; and along with the Tam flour, produced the delicious oatmeal cookies from the BSM website. Interested in using it solo for something, so will do so in the near future!

I am making my own sourdough starter and this flower is something new to me and it is something I expect to be using into the future! Give it a try!

Okay, the title is a joke -- I did not expect this flour to actually have a purple hue. But this is an excellent whole wheat flour and has been an excellent addition to my bakes. I have added it in pretty generous quantities to my breads to great success. Even tried it out in my pie dough and was quite pleased with the added flavor and retained delicate texture. Adds the earthy, whole-wheat flavor you expect without the bitterness and coarse/chalkiness you get from off-the-shelf whole wheat flours.

Used this flour in combination with AP flour for pie crusts for 4 pies for Thanksgiving. Absolutely wonderful. Flaky tender and superb flavor. My husband never notices the crust but immediately noticed something different in the pies this year. He said this crust is great! What’s different? I can’t wait to make him biscuits with this flour.