Heritage Grain tips

Here are some tested and true recipes from our kitchen and our friends in the industry. If you've not worked with ancient and landrace flours before, you're in for a treat. Each one has its own personality and flavor. Many can be substituted 1-to-1 in your favorite recipes, but note that they may need more hydration than typical supermarket flours.

If you'd like some inspiration for the many grains we offer and would like to learn more about the best applications for each one, download these handy charts here.

Let us know what you think, and send us pics of your own or tag #bartonspringsmill. Can't wait to see what you're baking!

BSM Reviews

See what customers say

2853 reviews
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J
Ruby Lee
J.L.
Tastiest Flour for Bread

My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.

Rouge de Bordeaux Great in Sourdough Bread

I added some Rouge de Bordeaux whole wheat to the most recent sourdough bread I made. It was DELICIOUS! Superb results.

B
Mancan Buckwheat
B.M.S.O.
In the Refer

I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.

Delightful!!

Beautiful, creamy grits with little flecks of red...
Great flavor!! Thank you all so much!!!