Tyler was awesome and the end result absolutely delicious. Such a fun class!
The best flour that I have used, I have used this flour for banana bread and honey wheat bread. The texture is a little heavy but it has a nutty flavor to ut. I mixed some sonora flour with stardust to bake the banana bread.
The berries were clean and packaged well. I received my order in a quickly-timely fashion. Very thankful for this! My berries milled great and my baked goods were delicious :)
I’d been toying with the idea of buying a pizza oven when my wife surprised me by booking this class for us. It turned out to be the perfect hands-on experience before making the investment.
I hadn’t read the class description beforehand, so I was pleasantly surprised when it included a tour of the mill. Nadia gave an in-depth overview of the mill’s history, their production process, and the wide variety of grains they offer.
I’ve found a new obsession. I’m definitely getting a pizza oven—but I'm now fascinated with grains. Barton Springs Mill will be my go-to source for flours and grains.
Makes nice soft muffins and cake. Can even make pizza, it will develop gluten if worked enough (knead + stretch/folds + time), but still not a chewy crust, though. No strong flavor, but still contains plenty of healthy germ, I get 00.
My wife and I celebrated our 5yr anniversary with a wonderful pasta cooking class. The staff was amazing and so knowledgeable. Anytime I am in Austin I am going to make it a point to come here!!!
This class was such a blast! It was really cool to see how the flour is actually made—it gave me a whole new appreciation for the quality. We’ve used this flour for a while, but I never really understood what made it different from the cheap grocery store stuff until now.
Getting to talk face-to-face with someone who really knows their stuff when it comes to flour and sourdough was amazing. I had a million questions and they had all the answers!
We’ve made a ton of pizzas before, but I still walked away with so many new tips and ideas. It was also super nice to hang out with other people who love baking as much as we do. Plus, we got to stock up on some really fun flours we never see anywhere else—especially excited to try the Danko rye!
Thanks again for such a fun experience!
I took a sourdough bread class in February and decided I wanted to use first rate flours. Good flour makes good bread. I bought Tam 105 and Yecora Rojo for my two first organic quality flours. I have been so pleased. The Tam 105 has really been a great flour to use. I think the 12.5% protein is perfect for a beginner like me. I’ve added the Yecora Rojo to a few bakes and the combination of the two flours makes for some delicious sourdough bread. I’m going to try Rouge de Bordeaux next.
I am new to Sourdough bread making. I bought Yecora Rojo and Tam 105 hoping that good product would not only help me succeed but also make better bread. I was correct! I have learned after making a dozen or so loaves of bread that Tam 105 is my foundation flour with Yecora Rojo as the supporting flour. My first bake with Yecora Rojo flour I used 100%. I scaled back for my second bake using a 3:1 ratio of Tam 105 to Yecora Rojo and my loaves are delicious. Maybe as I get better at making bread I can use a greater percentage of the Yecora Rojo. I love the flavor. I’m still making just boules but very satisfied with the delicious taste of my homemade sourdough using a blend of these two flours. I’m going to try Rouge de Bordeaux next and get an all purpose flour too.
Very satisfied with the product. Milled very well and baked up great. Very happy with the delivery time from when order was placed.
I’m not sure of anything yet. I have made 2 large hockey pucks and 2 good loaves. I did name my starter Bart! I need to call and talk to someone about a few things. I’m new to sourdough and right now it’s a little tough. I want so much to use your great flour but I just need a little more time and help.
I really like using this wheat for baking.
I really like the flavor of Butler’s Gold, which I use in making sourdough bread. I don’t know how I would really describe the flavor other than to say to my personal taste it is one of the best.
Excellent fresh flours. My breads are tasties and delicious than I used the market flour. I don't use commercial flour anymore.
Loved learning tips about making different flavors of shortbread by using different flours and add-ins. Got to bring home delicious cookies to share! I highly recommend this class if you love baking cookies with freshly milled flour!
I have been using the Emmer Flour in bread. Good texture. Good flavor.
Very informative class, learned a lot & gained some helpful tips. Frida is a great instructor! The mill tour was very insightful, had no idea about the whole process of their different flours. I will definitely sign up for another class.
This class was incredible. I was especially blown away by the knowledge and patience of the teachers. I will definitely be taking more classes. Thank you.
I use it for that little kick I need whether it’s in focaccias or brioche sandwich loafs. Really great flavor, awesome flour!
We are very happy with the grits. We can taste their wholeness and pure unadulterated ingredients. The consciousness comes through as well. Thank you. We are getting ready for another big order. We are very happy that we found you.