This whole wheat flour has a lovely nutty sweet flavor and made a fantastic sourdough bread- just needs a little white bread flour to give it lightness- one of the best flours I’ve had
I LOVE ALL Barton Springs products. It was my first time using this flour and it I liked to flavor. Nice and balanced
I used this 50/50 with whole wheat Rouge de Bordeaux and the nuttiness and maltiness of the Yecora Rojo came through despite the ‘00’ milling. I didn’t know what to expect using it for the first time but it was nice and strong; stronger than the famous name AP I would normally have used in my sourdough boule. I’m a fan!
After talking to Cat, I bought some Yecora Rojo to try in my sugar cookies recipe. The cookies turned out so good that I have altered my recipe to include the flour. The cookies have a subtle buttery finish just like Cat described. Thanks!