Rouge de Bordeaux



  • Class:Hard Red Winter Wheat
  • Available types: Whole Berry, Whole Wheat, Type ‘00’
  • 2019 farmer: Kameron Koepp in New Braunfels, TX
  • 2020 farmer: Mark Leppert, near Valley City, ND
  • Protein: 15.25%
  • Falling number: 492
  • Flavor profile: nutty and earthy with notes of cinnamon and baking spice
  • Good for: breads, cookies, muffins, pancakes

This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with exquisite aromas of cinnamon and baking spice. 

    Customer Reviews

    Based on 697 reviews
    Harold Koenig
    Rich Flavor, Good Performance

    I've been baking sourdough for less than a year. This flour blended with unbleached bread flour yields a great tasting loaf. I'll be getting more.

    Dawn Woodward
    Love this grain

    One of my favourite grains and I ordered it for my mom, who lives in Florida and can’t find good wholegrains. She’s thrilled.

    My favorite

    This is my favorite, love the nutty flavor

    A.M. Kusick
    Better bread

    Turned to Barton Springs bc of health problems. No more white flour. My sourdough bread is even better, more complex flavor, than it was before!
    Started off with RdB 00 and will increase fiber by adding whole bran from there. Excellent grains!

    Cherry Crawford

    Good stuff!

    BSM Reviews

    See what customers say

    3492 reviews
    Great taste

    Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

    Bread Flours Bundle
    Grandma Vickie
    Great flour, great recipes

    The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

    Awesome bread !

    I am making delicious bread with your flour !

    Grain Tasting - Pancake Sampler

    Yvette in California
    Try Adding Quanah to your Sourdough

    One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!