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Link to your collections, sales and even external links
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Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Butler's Gold is a modern wheat with high strength that performs very well in pizza doughs and breads.
Thoroughly enjoyed the class! The tour info, though interesting, could be simplified so the group isn’t standing in one spot for so long. Otherwise, we loved it and will be back!
Made some wonderful bread with the all-purpose flour came out great. Requested a recipe for Kolaches and received great customer support- but having to navigate the metric as opposed to the US version is a little trickier than anticipated. Working on giving the Kolaches a go this weekend. Thank you Barton Springs
Great quality!
On my 6th try to make the perfect sourdough I've finally succeeded using Butler's Gold '00' and WW. It's a wonderful flour to work with, and tastes so good; mild and slightly nutty. I tried a high hydration recipe and used as much water as I dared with my skill level, and loved the pillowy and plump results from bulk fermentation to proofing.
Love it!!! It is my number 1 berry for my fresh milled baking!!
Thoroughly enjoyed the class! The tour info, though interesting, could be simplified so the group isn’t standing in one spot for so long. Otherwise, we loved it and will be back!
Made some wonderful bread with the all-purpose flour came out great. Requested a recipe for Kolaches and received great customer support- but having to navigate the metric as opposed to the US version is a little trickier than anticipated. Working on giving the Kolaches a go this weekend. Thank you Barton Springs
Great quality!
On my 6th try to make the perfect sourdough I've finally succeeded using Butler's Gold '00' and WW. It's a wonderful flour to work with, and tastes so good; mild and slightly nutty. I tried a high hydration recipe and used as much water as I dared with my skill level, and loved the pillowy and plump results from bulk fermentation to proofing.
Love it!!! It is my number 1 berry for my fresh milled baking!!




