I tend to stick with a product if it performs. I have not one complaint about the performance of Stardust. Does what I need it to do.
I hadn't baked bread in over two years. I had used Barton Springs Mill flour before and loved it, so I was delighted to see they have a white wheat flour, which I prefer to red wheat. I bought the "00" version, and my oatmeal bread came out great! I plan to buy the whole wheat version in the very near future.
Enjoy using it for my sourdough bread. You can definitely taste the freshness co.pared to store bought flour.
It is great for pizza dough as well. Use often.
I usually make my two-loaf sourdough batch with 65-75% white flour (King Arthur or Bob’s). Acquired Stardust (and Tam 105) to experiment as substitutes. Used about 40% Stardust, 20% Tam 105, 15% organic white. The remainder Red Fife whole wheat. Mix was easy, hydration requirements (75%) about the same. Dough quality very smooth and extensible. Flavor excellent: nutty and wheaty, great crumb, chewy crust. Finished color was lovely. Can’t wait to open my Yecora Rojo and Butlers Gold for the next batch
I love to mix 2/3 stardust with 1/3 whole wheat from Barton Creek Mill for the best and healthiest sourdough bread! The stardust is also wonderful in any cake or pizza dough recipes! The flavor is fantastic!
I tend to stick with a product if it performs. I have not one complaint about the performance of Stardust. Does what I need it to do.
I hadn't baked bread in over two years. I had used Barton Springs Mill flour before and loved it, so I was delighted to see they have a white wheat flour, which I prefer to red wheat. I bought the "00" version, and my oatmeal bread came out great! I plan to buy the whole wheat version in the very near future.
Enjoy using it for my sourdough bread. You can definitely taste the freshness co.pared to store bought flour.
It is great for pizza dough as well. Use often.
I usually make my two-loaf sourdough batch with 65-75% white flour (King Arthur or Bob’s). Acquired Stardust (and Tam 105) to experiment as substitutes. Used about 40% Stardust, 20% Tam 105, 15% organic white. The remainder Red Fife whole wheat. Mix was easy, hydration requirements (75%) about the same. Dough quality very smooth and extensible. Flavor excellent: nutty and wheaty, great crumb, chewy crust. Finished color was lovely. Can’t wait to open my Yecora Rojo and Butlers Gold for the next batch
I love to mix 2/3 stardust with 1/3 whole wheat from Barton Creek Mill for the best and healthiest sourdough bread! The stardust is also wonderful in any cake or pizza dough recipes! The flavor is fantastic!
