Quanah Flour (certified organic)

I made a beautiful Pineapple Upside Down Cake using 1/2 All Purpose and 1/2 Quanah flours. The texture of the cake was pillowy and soft and the taste was akin to Irish brown bread (which I just love).

I can't say anything specific about the Quanah flour for sourdough bread I made since I mixed the following flours to make the bread: Quanah flour, Rough de Bordeaux (both from Barton Springs) plus Kamut, Einkorn, dark rye, Earlybird stone ground flour, Bob's Red Mill whole wheat flour and Bob's Artisan white flour. The bread came out great - and it "feels" great after eating it with the diversity of the flours.

of the many exceptional barton springs mill flours we’ve tried, this may be my favorite. and it’s a straight link to the past.

I have been baking commercially for four years in West Central, Illinois. After moving back to our home state of Texas, I was on the hunt for quality stone milled flour. We found it with Barton Springs Mill. This stuff is great to work with, has a great rise and creates the perfect environment for the leaven to work.

Flavor Profile notes are spot on for this flour. We love the buttery smell and flavor Quanah adds to our sourdough no knead sandwich loaf. We use bread flour from our local mill and then add in some Danko Rye and Quanah with a little butter and honey in the dough. Absolute perfection!