I am relatively new to whole wheat baking and the Rouge de Bordeaux flour has been a revelation, both in the flavor and structure results when working with it. I will definitely be buying this again.
I picked up my 1st order and so far I am very pleased. Everything is clean and fresh and so far makes a great sourdough loaf.
I live in Houston and drove to the store it was a beautiful drive after we got out of Austin. Lots of breweries we plan to go back and try out on my next order. We also got a loaf of bread and 2 croissants from the bakery next door and they were amazing
I have not tried the product yet
The first recipe I tried Butler’s Gold along with Danko Rye (which has become my favorite rye) in elevated the standard chocolate chip cookie recipe I’ve been using for a long time. I have finally reached the ideal cookie for me: slightly crisp outer edges and bottom with a softer interior, perfect color and flavor. I’m happy with this flour!
The flour itself is great. Tastes fresh and works great in all sorts of recipes. When it arrived it had exploded all over the box which made a mess all over my kitchen and a challenge to rescue the rest of the flour. I'd estimate like 10% of the bag had gotten loose. Again the flour itself is great, I would recommend trying to source it from a physical store to avoid needing to have it shipped.
Been doing sourdough for a long time. Some friends have been asking me to teach them. But how do you teach in 3-4 hr a process that takes 3 days? So I just audited to learn the scope / sequence. Very happy that I went and now I have an idea of how to set up a class in my home. Not only that, p. 6 of the handout discusses Baker's Percentage, which I understood (mostly) but now I know how to calculate more precisely for larger batches. YouTube is fine, but having an expert right there to explain things and answer the difficult questions is priceless. Oh, and the refreshments after the tour: Delicious. Last but not least, the lecture by Nadia on the science of wheat, along with the tour of the facility, was most appreciated. So much love and dedication to providing central Texas with superior organic grains has gone into this business, and it shows. I'm so greatful to be able to learn from them all and literally "taste the blessing" of the fruit of their labors.
We had a great time. Learned so much!
The class was very informative, a great group of instructors. Frida and Nadia can’t be beat! We will definitely be back for another class.
We had the best class! love them all!
Fabulous Class! Ill be back for another one!
Gained some helpful tips to make my sourdough baking better. Quick but comprehensive overview. Loved the tour also.
So much useful information! I had no idea there is so much to Learn about Sourdough bread making. Great class and staff!!
I’ve been making sourdough for awhile now but my loaves aren’t airy the way I’d like them to be. They turn out more like footballs
This class has sent me off with a wealth of tasty tips to up not just my sourdough game but bread baking in general
Instructors are detailed and proficient
Love it and we’ll be back for more tasty knowledge
Khachapuri class was fun (and tasty!) and the mill tour was fascinating. Our instructor Katya Lyukum did a great job of teaching a crowd with varied experience and skill, she paced the class well, and made even complex topics clear and accessible. When the Barton Springs Mill founder was getting started he looked at the grain varieties that were prevalent 100 years prior but had fallen out of favor, and he worked with the seed bank and local farmers to get some of them going again, in a sustainable way. BSM also offers some ancient and modern grains. I will explore their flour offerings in the future, but need to work down my stockpiles first. In the meantime, we came home with some interesting cornmeal, including “bloody butcher” red.
The Khachapuri class normally uses cheese substitutes that are available locally, but our class had a serendipitous visit from a family who settled in North Carolina a couple of years ago and is now producing Ossetian cheese, so we got to make something more like the real deal (and we bought some extra cheese to play with at home).
I will apply two lessons to future BSM classes. First, it's worth getting there early enough to get a seat toward the front of the room. Second, several veterans of prior classes who attended this brought their own wine bottles (or bought wine from the adjacent Abby Jane bake shop) to have with the final bake, which seemed like fun (but Abby Jane had sold out by the time I caught on).
I’ve tried the all purpose, yocoro Rojo, and butlers good. Tam is definitely my favorite.
Having a great time with my first experimental baking with FMF! It’s important to me to source organic food for our family as well as supports farms that practice ethical ecological strategies. Thank you!
I spent an afternoon at the mill learning how to make sourdough bread. The class was very well planned and information filled. The atmosphere allowed for open conversation and meeting new people. I highly recommend a trip out to the mill for some fun learning.
I am a new customer here. Thus far I couldn't be happier with their products. Stardust Wheat Berries will remain in my kitchen! Very gentle wheat flavor. Great whole grain choice when you don't want the flour to be the star of the show but simply a mild, complimenting flavor. I will be using this one often! Super tasty!
Substituted Yecora Rojo for standard whole wheat flour in my recipe. it produced a lovely fluffiness actually, kind of surprising but probably some of the best loaves I’ve made to date. Thank you for good quality flour!