I usually make my two-loaf sourdough batch with 65-75% white flour (King Arthur or Bob’s). Acquired Stardust (and Tam 105) to experiment as substitutes. Used about 40% Stardust, 20% Tam 105, 15% organic white. The remainder Red Fife whole wheat. Mix was easy, hydration requirements (75%) about the same. Dough quality very smooth and extensible. Flavor excellent: nutty and wheaty, great crumb, chewy crust. Finished color was lovely. Can’t wait to open my Yecora Rojo and Butlers Gold for the next batch
I love to mix 2/3 stardust with 1/3 whole wheat from Barton Creek Mill for the best and healthiest sourdough bread! The stardust is also wonderful in any cake or pizza dough recipes! The flavor is fantastic!
it’s great in biscuits, pancakes, brownies and cookies.
IYecora Rojo - I made banana nut bread with YR and it was delicious! I will try the new Stardust for my sour dough.
I began purchasing Barton Springs flour about a year ago in an effort to help my family's health. I've since replaced all bread and baked goods with their whole grain flours and have never regretted my choice. Everyone's health has substantially improved. If anyone wants more information I'd recommend listening to Sue Becker of Bread Beckers podcast detailing the benefits of freshly milled flour. Stardust has become by my go-to for a "white bread" loaf. I love mixing it with other flours. I will continue to support Barton Springs in the future. Thank you for all you do!
