Daughter and I dumpling fans but have only made Chinese style ones. Chef Katya introduced us to a whole new level of flavors, folding styles and preparation that has really upped our dumpling game. That includes the delicious dough recipe made with Butler's Gold Heirloom. We thoroughly enjoyed this class.
I bought the Rouge Bordeaux flour and the Marquis flour. It made all the difference in the world to my country sourdough. No bittereness, beautiful smell and taste, FAR above anything else I’ve tried. Also, a lovely carmelized crust. Thanks for shipping Barton Springs, I LOVE your work! Will be ordering regularly ❤️🌷🌷
This class was chock full of information. Frida was fantastic about keeping the class on track. She answered questions as they came up and when it was time to move on to other topics or activities, she did so without seeming flustered. Unfortunately, after our stop at Salt Lick, and the 2-hour drive home our dough grew too much for the containers and popped out. My wife and I got a nice laugh out of that. My advice to others that travel a long way would be to bring a cooler with ice to slow down the proofing on the way home. The other thing I would recommend would be an overhead camera with a monitor to better view what the instructor is doing. We will definitely be back for another class.
Really enjoyed using this flour for my weekly sourdough bake (50/50 Rouge & regular organic white bread flour). Compared to the bread flour I normally use, this one has almost a pinkish hue. Post-bake, crust seems a bit rosier, and the bread itself seemed more aromatic once it cooled enough to cut. The taste is divine, naturally - once baked, my bread had a nose akin to the smell of fresh ground coffee. Also, I can confirm that this flour is thirstier than my old standby whole wheat. However, kneading with wet hands seemed to get the right amount of extra water in so my dough could behave properly. :-)
Used it to make bread rolls. Mix with about half white flour and rolls are delicious.
I use this flour to bake bread and LOVE it!!
Yecora Rojo is one of the most delicious varieties of red hard wheat I have tried. My bread turned out with a moist tender crumb and a buttery sweet flavor. My family's new favorite!
I kept my fresh milled flour in the freezer once I got it home and was so excited that I used 5 pounds of flour in one month. Baking away and feeling ever so healthy.
Top notch for bread and pizza. Haven't tried pasta yet
I am new to milling my own flour and started with these rye berries. (New to making rye bread too). My bread came out a bit heavy, but the flavor was amazing!
I took the Intro to Baguettes class with Tyler Carpenter a few weeks ago. This class was super! Even as a fairly experienced bread baker I learned new things and it informed my next sourdough bake. The tour of the mill was a highlight and highly recommended. You can book just a tour, but really why not take a class given the tour is included! They served us a delicious snack of baguettes with the best butter and yummy cheeses. I came home with 2 delicious baguettes 🥖 and several new kinds of flour to try. I’ve been using Barton Springs Mill flour since I discovered them during the pandemic, and if you are not using stone ground flour in your baking you are missing out! I love everything about this mill. As a bonus there is an excellent bakery next door @abbyjaneyall and @treatyoak distillery is on the same property. Looking forward to taking another class soon. I posted some pictures from the class and tour on my Instagram if you want to see some visuals: https://www.instagram.com/p/DGYrugupGuK/
We’re just starting to try milling our own flour with varieties of wheat berries, and these have been so great to experiment with. Really high quality and variety
Highly breadcommend this cousrse. The experience, education and practice with experts was a great way to spend a Sunday with my dear friend. We learned all about grains, the mill process and how to make dough. So much more. I will be back to learn more and have everything I need to practice at home. Thank you!
Kind and generous instruction with ample support-highly recommend this class!
AWESOME!! Lots of information and Tyler explain and demonstrated everything. Everyone was very friendly.
We drove from Houston to attend. So worth the drive!!!
Mom and I drove from Houston for the class and it was totally worth it! Lots of great information provided by all and the set up made it easy to see, hear and make bread! Loved that we could purchase flour at the class and that there is a delicious bakery attached.
Really enjoyed the English Muffin & Scones class! Chef Katya Lyukum guided us through the steps and techniques so that even beginners could easily master the recipes. I will definitely enjoy making these delicious recipes in the future!
First time taking a class here and I am obsessed! The entire class was very informative and Katya made everything easy to understand. Will definitely be signing up for more classes in the future!
My friend and I took the english muffin and scone class and it was soo fun! Katya was a really wonderful teacher. She took time answer questions and really explained things. I had baked scones before, but not english muffins, and it was great for both different experience levels. She made everything easy to take home and repeat. I can't wait to sign up for more classes! The education director really knew her stuff and made the whole milling process interesting and motivational. If I wasn't already convinced to eat local, she would have convinced me. Thanks Barton Springs Mill for such a fun day!
I’ve been making sourdough for about a year, and I learned new information to help level up my sourdough baking! Frida is very knowledgeable about sourdough, and Nadia provided a very informative tour!
