used it in banana bread, superb!!! If you use overripe bananas and the Bordeaux, the paring is sensational. Try it!!
Upped my baking game. Family asking if I’ve changed my recipes. Nope....just better ingredients.
Way more mellow than classic European ryes I was used to, also doesn’t have that same grey hue. This is almost auburn so don’t be alarmed. While more subdued WA has its own unique richness. A new staple in my whole grain rotation.
I tried this flour for my weekly boule of sourdough. I now use it as a staple part of my flours formula. Taste and texture are superb!
It's a great product. I keep it in my freezer and use it to make bread, pancakes and cookies.
Oaxacan Green Corn Kernels and Cornmeal
Barton flour is the best I have ever baked with: very fine grind that is not only flavorful but also rises very nicely.
I am just delighted with the grains I got from Barton Springs Mill. The blue and green corn is an absolute delight to work with, and the other wheats are in fabulous condition, and make great bread.
Used the blue corn kernels to make masa for tortillas and the flavor is wonderful.
I love using this flour in my multi grain breads. Great flavor, great rise, terrific in pie crusts as well.
I’ve been using this cornmeal for several months now. It has beautiful color and flavor, and makes a delicious cornbread.
I made the green corn polenta and served it with a red chili beef stew. Delicious
Used in a blend with Bordeaux Rouge for a pie crust and had fabulous, hearty results. Really enjoy experimenting with all Barton Springs Mills flours for different applications and ratios. All so far have been exceptional and far above and beyond anything in the mainstream supermarket isle!
I made my very 1st pie crust from scratch, and it turned out tasty. My Thanksgiving rolls this year were the best ever, I think. This flour performs the way I want it to, and is a good budget pick for fresh flour. I will order more.
I like Barton Springs flours because they are local, pesticide free, and much healthier than the regular stuff. Rouge de Bordeaux, like several of their other products, has the added advantage of being in a different universe from conventional flout in terms of scent and flavor. Yes, buying flours that allow responsible farmers to make a reasonable living may cost a little more, but it is worth it on multiple levels.
I’ve been cutting my 40% whole grain sourdough loaves with this flour as 20% and it makes the crumb so delicate and supple you’d have no idea there’s that much whole grain in the dough. Love it. Tried higher % and it’s kind of a hassle. Should probably try as it’s meant to be used like biscuits/tortillas or something but those kind of bakes aren’t really my trip.
Makes a damn fine loaf. Very tasty.
I actually erred on this order. I meant to order Yecora Rojo berries to run through my own mill, but clicked the wrong button and received the stone ground instead. An unfortunate error because I got to work with a finer grind than I usually get with my mill. Super strong, super thirsty flour. I was using it at 50 % in hearth breads (the remainder was white bread flour). Had to up the hydration to over 90 %, but still the dough was wonderful to work with. Nice flavor. A little less “sharp” than some of the hard red wheats I’m used to using. Highly recommend.
Not the biggest fan of whole wheat flour, but mixed it with bread flour and made delicious bread with it. Will definitely order again
Have now tried both the yellow and green grits. Both have AWESOME flavor! Will order again!!!
Lovely flour, makes a novice look good
Thanks for your excellent products and service! James