I make sourdough and I've always been nervous about using anything other than Bread Flour. I bought several flours and everyone has turned out perfect!! Love the deep flavors produced by fresh milled flours.
In addition to baking, I learned a lot about spices, especially vanilla beans.
I notice a huge difference in quality and especially flavor in the bread, pancakes, waffles etc I have made with the TAM flour. It is SO good!!
I immediately purchased several types of flour after watching the visit with Claire Saffitz online and couldn't be happier. It's a total luxury for your bread baking and absolutely delicious. So happy this ships to me in the Midwest where I wouldn't usually have access to this quality of flours. I'll definitely be a repeat customer!
My first southdough bake with 50% whole grain Butler's Gold (80% hydration with overnight cold proofing) yielded a delicious, fragrant slightly tangy taste with an open "cool custard" crumb. Very pleasing bake. The 100% extraction flour performed well for feeding the starter, making the levain, and provided strength and extensibility in the high-hydration dough. I'll incorporate into sourdough baking rotation with Yecoro Rojo and Rouge de Bordeaux. BSM is my primary wheat berry and flour source.