The Ryman Rye combined with the Sonora Wheat make a very hearty and delicious loaf of bread. I add Vital Wheat Gluten to improve the softness of the bread and a delicious crust. As an added flavor I add Caraway seeds to the recipe for an even better style Rye bread.
We add maybe 30% to bread recipes but we use it now exclusively for waffles.
I actually have a lot of favorites from BSM, and I recommend experimenting with the flours you have on hand (including ratio blends of various mixes) but Butler's is my "go to" when making breads and pizza crust. I only use BSM flours in my home.
My wife and I loved this class! We learned a lot, made some very tasty muffins and brought home dough and starter. Now we are looking forward to taking another class at the Mill. Thank you!
I am so excited about this All Purpose Flour! I have a gluten sensitivity and I’ve been able to enjoy baked goods again including homemade flour tortillas!!
I have to confess that I wanted to ditch store bought flour for some time now, but I bake a lot of cookies and cakes, and was worried about what switching to Stone Milled Flour would do to my bakes.
I can say with all sincerity that the Premium AP Flour Blend has made it possible for me to ditch the store bought flour! There has been no need to adjust any of my recipes - cookies, cupcakes, cakes, you name it. I smile every time I open my frig and reach for that bag with the purple label. I am very grateful to have found BSM and their flours!
I love using all of the different flours from BSM. I have to admit it is hard to pick a favorite, but the Rouge de Bordeaux is in the running. The aroma while my sourdough is baking is almost "spicy", and the color of my bread can only be called "gorgeous". The flavor is subtle (in a very nice way). It bakes consistently every time I use it in everything from sourdough to tortillas.
No corn flavor. Bland. Need to find a farmer growing heritage corn that has actual corn flavor. Very disappointed, but not unexpected.
Not your typical focaccia! So much better! Stephanie was a great instructor and the class was hands-on fun. So much valuable information to take home and put into practice. Burton Springs Mill has such a wonderful variety of wheatberries and bread making enthusiasm..
Great introduction to a new way of baking! Opens up so many flavor doors! Great teacher!
Emmer flour adds sweetness and a nutty flavor to my bakes. Ireally like the chewy texture emmer adds. I will order again!
This was a great class. You will learn a lot about sourdough along with making pizza, which was delicious. The instructors were very knowledgable and helpful for us since we just started baking with fresh ground wheat. We will definitely be back for other classes.
I don’t know if this is normal, but the TAM has an odd musty smell. I stopped using it.
The einkorn makes great waffles. The yecora rojo very good. Still getting use to FMF.
I’m going to try some other variants of your flours now.
I put my first order last year and can’t and won’t use any other flour any more. It brings my sourdough bread to a very higher level.
This is the best flour! We don’t have a mill where we live. It’s so worth having it shipped. It being certified organic sealed the deal. Thank you for all the hard work! Your mill is so greatly appreciated!
The Rouge de Bordeaux flour is one of the unique flours I've ever had. The rising time is so fast, it's almost like you turn around the kitchen and the dough is up :-) I love it and will try another flour as soon as I use all 48lb of Bordeaux. Thank you!
The class was a great. Set up was perfect, and the instructor gave careful attention to each attendee to ensure success. I learned a lot about making the perfect biscuit!
I haven’t used yet. still finishing up the flours that I was using. Honestly, tho I love spelt and already use it in my recipe. The nutty flavor it adds is so delicious and not overpowering.