The first time I made and tasted Barton Springs Mill's Organic Long-Grain rice, I sat up straight. I'd always thought that rice was quite bland, but this rice has a nutty, satisfying taste. Who knew rice could be so flavorful on its own?
We got 2 super last minute tickets and we were able to join the class. The coordinators were friendly and the instructor did a good job of explaining the process. We had plenty of opportunity to ask questions and the cookies came out amazing! Would definitely come back to try another class.
We just took the pizza class and everything was great - from the sourdough information, to the hands on pizza dough prep and feedback - even the pizza toppings were amazing. We really enjoyed it and learned a lot!
Fed to my starter and boy did it grow! Great for sourdough!
This is my 3rd class with BSM, and my 2nd with Katya. The session is constructed to be an easy pace and all steps are demonstrated before we were unleashed on our flours/doughs. It was incredibly fun learning a new kneading process (stomp stomp!) and then exceedingly gratifying to be rewarded with a delicious lunch.
I have always wanted to bake my own sourdough, but intimidated by the process. This was a perfect class to get my hands doughy and learn. Even the experienced bakers learned new tips and tricks from Frida. 100% recommend this class!
Great class! I have been making sourdough for a little over a year, but had learned on my own and had questions. This was a great class. It gave me greater understanding and helped me confirm what I was doing right as well as tweak areas where I was uncertain.
The class setting was fun and easy. The environment was relaxed and easy. The instructors were engaging, knowledgeable, approachable and connected with the class. Loved the tour and the information on the company. I also learned a great deal about flour and the process.
Great Class! Great people! Great products! Will definitely be back.
Had a great time making Sourdough. It was interesting learning all about the different varietals of wheat and the instructors were super knowledgeable.
This was a great experience. It was fun, relaxed and so very informative. We learned how to shape a loaf, different ways to fold and score also the details on combining different kinds of flours and how to make bread more flavorful and so much more. This was a great way to spend an afternoon! I will definitely be coming back!
Great class and I had never made sourdough before. I feel confident to try my own shortly. Will definitely take another class. Super instructions!
Frida and Nadia are great instructors! The class was well organized and informative.
Wonderful class, wonderful passionate teachers!
This was a nice way to spend a relaxing Saturday with my daughter. We both learned to make things we’d never made before and left feeling capable of making them in our own kitchens.
The workspace was clean and the program was well organized. Ashley did a great job teaching.
I really enjoyed the mill tour and learning about the organic wheat grown and used in the various products offered at BSM.
Popping into the bakery next door to grab some fabulous artisan sourdough loaves and croissants before leaving was just another layer to our fun day.
We had a great time at the choux pastry class! I had no experience whatsoever making choux but the class made it very approachable. The instructors also spent a lot of time teaching about wheat and flour which was very interesting and gave me a lot of insight into why quality products are so important even in home baking. Our finished pastries were absolutely delicious and we even had extra time after class to stop next door at Abby Jane Bakehouse for some extra treats to bring home. Highly recommend!
I have used yet, but I love that y'all ship to my home and are in Texas!
I bought this corn for the kitchen but also planting in the garden. I found the Oaxacan Green to have a high 75% germination rate, but the Hopi Blue to be lower around 50%. Since this was made for grinding, I'm not surprised - they didn't process this for planting. However that's still really good for the very low price as seeds! They grew 8ft tall. Oaxacan gave 1-2 large cobs per stalk, and the Hopi Blue gave 1 per stock. Next time I'd space them 1 foot apart in rows 2ft apart with rows going east to west. They were tall enough they shaded each other, and the center ones produced much lower than the ones on the edges. Plant 2 per hole so you have a good crop, then just thin to 2 per hole when they have 3 leaves. Super fun and easy to grow, you just have to wait until it's dry and you can't dent the outside.
The Oaxacan Green made the softest, easiest, and tastiest Masa and Tortillas for you masa fans. Highly recommend that variety for gardening and masa! It's also very pretty on the cob - green jewel tones, fun variation from kernel to kernel.
Bloody Butcher wasn't available when I was buying, and I'm trying a Jimmy Red from a seed company, which is similar. Yellow and White corns are everywhere so I decided to buy those instead of grow them. This is still one of the best spots to get any of them though!
learning the history of masa, the nixtamilzation process and making the tlacoya and pupusas were awesome. nadia gave us extra ideas for how to modify the process to do this at home. you won’t me disappointed
Tyler was awesome and the end result absolutely delicious. Such a fun class!