Rouge de Bordeaux Flour

Our Rouge de Bordeaux is CONVENTIONAL (non-organic). It was grown on land that has not been certified organic, but was produced without the use of any chemicals.

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with aromas of cinnamon and baking spice. It can be used as bread flour in any recipe.

  • Class: Hard Red Winter Wheat
  • Grown in: Valley City, North Dakota by Little Yellowstone Heritage Grains
  • This is a Heritage, Landrace grain.  Learn more.


  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 16.3%
  • Flavor profile: Nutty and earthy with subtle notes of cinnamon and baking spice
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Crackers, Muffins, Pizza, Pretzels, Yeasted Rolls and Breads
Remember! You don’t need a special recipeyou can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

    Customer Reviews

    Based on 787 reviews
    Wendy Tomlinson
    An excellent flour for sourdough

    Recently I began working with Rougevde Bordeaux “00” as the main flour in my sourdough bread. As are other BSM flours, it is a dream to work with, and it adds a classic French bread taste to the loaf that will be immediately familiar.

    John MacDonald
    Delicious Riff on Brioche

    Made brioche with approx half Rouge de Bordeaux and half unbleached bread flour. Great flavor and darker color. Needs higher hydration than all bread flour, but otherwise no recipe adjustment.

    Erik Fredrickson
    Really nice base flour for breads

    Making a bread dough with just this Rouge de Bordeaux flour (00), I was pretty amazed with how quickly things came together. After just the initial mix and one set of stretch & folds, I had a strong, elastic dough. I suspect you'd get remarkable results following a no-knead recipe with this flour. The flavor and aroma are subtle and low on sweetness, which really allowed the sourdough flavors to shine through.

    Gina Mauro
    Rouge de Bordeaux

    Love this flour, my bread is so flavorful!

    Ali Pakulak
    Delicious flavor!

    Hands down one of the best flours I’ve had and works perfectly for my sourdough recipes