used it in banana bread, superb!!! If you use overripe bananas and the Bordeaux, the paring is sensational. Try it!!
Upped my baking game. Family asking if I’ve changed my recipes. Nope....just better ingredients.
Way more mellow than classic European ryes I was used to, also doesn’t have that same grey hue. This is almost auburn so don’t be alarmed. While more subdued WA has its own unique richness. A new staple in my whole grain rotation.
I tried this flour for my weekly boule of sourdough. I now use it as a staple part of my flours formula. Taste and texture are superb!
It's a great product. I keep it in my freezer and use it to make bread, pancakes and cookies.