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.
I keep hearing about how much flavor could be found in specially grown and ground wheat varieties so decided to try some. The two other varieties I ordered were fine but didn’t really taste different from other whole wheats. But Yecoro Rojo really was different and better. I made the Waterford Blaas recipe from this website. The dough was silky and lovely to work with. The aroma and taste of the rolls was almost cinnamony, fresh and sweet. Really delicious fresh and toasted. I’m now sold!
Really great product and shipping.
Made sourdough with this and it was fragrant and slightly sweet with a touch of baking spice (can't put my finger on which kind but it goes well). I made another with 33% Emmer but it covered the Yecora flavor up a little too much, will probably back off a little next time.
I live having Butlers Gold whole wheat flour for bread baking. It gas a great flavor and develops gluten for a soft long lasting liaf of bread