This rice exceeded my expectations. This is coming from a person who normally buys medium grain. I will purchase again. Love it!😍
Very happy baking with this all purpose flour and love the fact that it is locally grown. I mix it half and half with my whole wheat flour for my sourdough bread, waffles and other baked goods. I love how it comes out. I would definitely purchase this again.
Well start with Barton Springs Mill Garbanzo beans. They have the best flavor and create an excellent hummus. But don’t stop there add them to soup or a salad. So delicious. Love all my Barton Springs Mill products.
I’ve baked a couple of times with the Marquis Flour. Delicious sourdough! I will be baking again with Marquis!
I have bought Yecora Roho wheat berries several times because I really enjoy the flavor in sourdough bread I make with it. This wheat and Rouge de Bordeaux are my favorites.
Hard to find white corn meal in any grocery stores so I ask my daughter and she gave me this company. I can’t wait to sue the product.
I had such a fantastic time at the stuffed-pasta class led by Nadia and Frida! Nadia guided us with expertise and warmth and Frida had excellent vibes and skills. We learned to make three different stuffed pasta shapes and fillings—all of them were so delicious. It was hands-on, fun, and a wonderful way to spend a Friday evening. My mom and I had so much fun!! Highly recommend for pasta lovers of all levels!
Literally a must take class! Had a blast with a friend and make sure to bring a bottle of wine so you can have a lot of fun while you learn how to make some epic pasta. We ended up cooking it at the end of the class, enjoying it and being so proud of ourselves.
Truly one of the most fun ways to spend my Friday! Had a blast with my best friend & made the best pasta ever! Loved learning a new skill & history & meeting new people! Nadia and her sous-chef were so fun and brilliant. Definitely will be booking another class soon. Thank you!
I love this flour for my cookies, cakes, pie dough, chouquette, profiteroles, and other pastries. It gives my batters a nice smooth texture and a slightly nutty taste which is delicious and makes my pastries a little unique. I 100% recommend this flour for baking anything that needs a softer texture.
I have ordered TAM and Sonora flour, whole wheat flour and wheat berries. I love the quality and flavor. Using it to make my sourdough, pasta, pancakes, and so many other breads (including naan, pita). I have been using the wheat berries in my soups. I am very happy with the switch going from grocery store flour to stone ground local milled flour. Totally worth it!
I wanted to give Rouge de Bordeaux Flour 5 stars, but I just couldn’t do it. Out of the bag, the flour has a floral, almost perfumed scent. I was excited to make my sourdough with it. Until now I’d been using KA Organic Bread Flour and had wonderful results. But I wanted to up the taste so I went with RdeB. Mixed and made the bread as I had done successfully for months. After fermentation the dough seemed heavy/flat. When I put it in my hot cast iron pot, it kinda flattened out and spread. That should have told me all I needed to know. When I lifted the lid after steam I had very little oven spring. Blah. Baked it thru and ended up with a ‘squat loaf.’ Took my second dough out and upped the temp a little to see if I could force it to bloat. Nope. Squat loaf #2. Compared it to my neighbors loaf and it was half as high but with twice the taste. Crumb was like sandwich bread, dense and almost like a rye. But absolutely delicious. We used it as a vehicle for pate and tea wurst spreads. I know, I know all you bread-heads out there will tell me what I did wrong. Not enough gluten and I didn’t stretch and fold enough. But for a flour that is just .1% from KA Bread Flour, I didn’t think I needed to beat it up so much.
I purchased a number of flours from Barton Springs. I am working my way through the different flours one yummy boule after another. I enjoyed the Yecora Rojo bread and will be making more . . .
I used the Stardust Wheat combined with the Sonora wheat to make a very hearty and flavorful bread. Both the texture and taste were excellent.
Following the recipe for sourdough biscuits in the book Bittman Bread, I used Mediterranean (00) to make the pre-ferment, (100 g flour) and the sourdough starter loved it. Then I used Sonora 00 for the remaining flour (120 g) that is mixed with butter. Very good result: light and wonderful flavor.
A crash course in baguettes, starting from scratch!
Tyler was a great class facilitator who encouraged students to ask questions, get creative (pretzel-making add on!), and get as much baguette shaping practice as possible. His baking experience was really helpful in understanding the nuances of the bread-making process.
I feel confident I could go home and pretty much replicate the steps Tyler taught us…onward to 100 baguettes (the tipping point, apparently)!
I think this was a very comprehensive course suitable for just about anyone. Really great snacks along the way as well as a nice tour of the mill. Ready to continue my baguette journey!
My daughter was in town visiting and we took the intro to baguettes class and loved it. We learned a lot and had fun making some delicious bread! This was my third class at Barton Springs mill and it won’t be my last!
A few weeks ago I tried the BSM Test Kitchen's recipe, "Einkorn Sandwich Bread." I have been baking bread as a serious hobby for more than 50 years (I made my own sourdough starter from organic red grapes, etc., and I mostly bake sourdough) but this yeast recipe and this freshly milled flour, together, are game changers! The bread is so flavorful and tender and it remains so for as long as it lasts! If you have not made it yet, go ahead and try. A very simple recipe. It was hard for me to believe it could be so good, but it is!! May I also say that all the flours I have used from BSM are truly special. I call these "game changers" because it is VERY hard to go back to others' regular flours, even the good/special ones, once you have begun using these. The flours, the milling, the growing, their recipes, and the care they take to make sure we get freshly milled products and know when/how to use them - so grateful!! I also bake ancient grain recipes from ancient Rome's era, and it is amazing to find the flours I need to do that. Thank you!
We had such a fun and special date night experience! Nadia and Fridia were incredible instructors—super friendly, knowledgeable, and engaging. We learned so much about making great dough (using the right flour makes all the difference!) and made the most delicious pizza. Highly recommend for a unique and memorable night out! 🍕
Great class with knowledgeable instructors. This was my second cooking class at Barton and I learned a lot about sourdough and pizza making. My husband really surprised me with his enthusiasm. We had a great time. Highly recommend.
For repeat students who have toured the mill previously, head over to Treaty Oak for a cocktail.
These ladies are great teachers. They help you understand sourdough like no one else!
I have not used the AP as much as I have the WW Rouge de Bordeaux that I bought at the same time. It is great to work with, makes outstanding tortillas and biscuits, I am sure it will be great in my sourdough cinnamon rolls. Barton Springs service has been as good ad it gets. I hope to do a visit/tour there soon. Also looking at a couple of their classes. Please keep up the great work.
Thank you