I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!
Quick little fact: Not all corn pops, crazy huh!? Anyways I bought this corn for one reason, but even if I can't use it for that particular reason, it's amazing quality. I will be using this to plant outside and make some tortillas and posole. An A+ in my book!
Really like Sonora…made the yeasted loaf bread recipe on this site and it came out OUTSTANDING. It casts a yellow tone, almost like an egg bread …
I also made Sonora and Yellow Cornmeal Pancakes this weekend…WOW!. Super soft, cake-like…yep, added blueberries and some maple syrup, with a banana sideline. GREAT! Try It!
You really know you're eating corn bread when you use Oaxacan Green. I used my traditional cornbread recipe using this cornmeal, all-purpose flour, sugar, salt, baking powder, eggs, milk, melted butter and Crisco just to see how it compares to yellow cornmeal from the store. This Oaxacan Green cornmeal doesn't disappear into the batter, but stands out in the bread, announcing "I am here!" The texture is heavier, denser, and more substantial than regular cornmeal, and it took a bit longer to bake. It is quite filling too -- not so much an accompaniment to a meal but a meal itself. . One piece was lunch! I think this cornmeal was not ground to dust, like most cornmeal, so it holds its flavor, texture, and personality much more. Great stuff! And something different! There will be no boring corn breads in this house from now on.
Great texture and taste to eat whole, for instance on salads. Also great for hummus.
Really enjoyed the flavor profile and aroma this brought to my bread. Will definitely be ordering again
Just made a loaf of sourdough with these berries. Chewing on a piece of 2 day old bread right now and it has a delicious flavor and texture. Trying a few different berries grown and Texas and this is my favorite so far.
Wonderful addition to my rotation; I add it to whole wheat and white bread flour for a more flavorful loaf.
This flour makes the best pizza dough and crust.
So far I have only used it to make a crust for a quiche. It came out flaky and very flavorful. Very pleased with all your products.
hi i just received it two minute ago . nice packaging !
So just received to order a few days ago... FYI you all had a snow event.. I am sure everything is going to be great.
It hasn’t been delivered yet! Current tracking says delivery on Feb. 26.
I purchased the whole kernels for grinding in a Mockmill 100. The kernels are a beautiful color and grind easily. I have so far made polenta and plan to make cornbread soon. The polenta was incredibly flavorful, very creamy even with just water and a small pad of butter. More butter and some salt took it over the top, but I honestly did not even need the additions to enjoy the flavor. I soaked the ground kernels overnight for a faster cooking time in the AM, which led to a more brownish-purple hue than the bright pink of the original mixture. Still a fun change up in color. Cannot recommend highly enough!
I love Rouge Bourdeaux and all the flours from Barton Springs Mill. I get new flavors and scents with every batch!
Making bread with this fresh flour is an incredible experience. The aroma that comes out of the oven is special.
Very happy to have found this flour. I can eat bread again without a bad reaction. Great service too
It worked great for breads, tortillas and pie. Ordering again!
Great for making bread. 👍
I have been buying from Barton Springs Mill since last March. Their flours are amazing. The all purpose blends work great in anything. Recently tried the Sonora in “00”. It’s SO good. Made scones with it and they are incredibly tender and tasty. It costs a little more than grocery store flour but it is SO much better! Thanks for a great product and great customer service!
Great flour! I use it for my sourdough breads.
I definitely need to learn how to blend this with other flours. I like the flavor, but the loaf of bread was too heavy. I think that I should have used more water and a mixture of white flour with the Ruby Lee. But I'm a novice and slowly having fun learning how to bake bread
I love this WW flour. It adds a really nice, complex flavor to my sourdough loafs.
All-Purpose 'Standard' Blend