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Home / Products / Rouge de Bordeaux Flour
Rouge de Bordeaux Flour
Heirloom Rouge de Bordeaux wheat in Texas on board
Rouge de Bordeaux Flour
Rouge de Bordeaux Flour
Heirloom Rouge de Bordeaux wheat in Texas on board
Rouge de Bordeaux Flour

Rouge de Bordeaux Flour

$12.00 - $29.00
Weight
Type
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 recipe… you 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 773 reviews
    98%
    (756)
    2%
    (16)
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    (1)
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    R
    RP Navarro
    Great flavor and performance in sourdough

    I mill my RdB berries and mix 30-50% with high extraction bread flour in my artisan sourdough breads, starter maintenance rotation, and sprouting. RdB contributes complex flavors and great crumb structure. Most of my flours and berries are sourced from BSM.

    A
    AEC
    Excellent product

    Great strong flour for sourdough oven spring

    A
    Ann Olszewski
    Great for feeding sourdough starter

    My sourdough starter loves this flour, it is quickly bubbling away shortly after being fed Rouge de Bordeaux. This flour also gets the bread dough bubbling quickly when I use it as the flour added to the starter.

    H
    Harry Adabi
    Good service and good flours

    Have ordered few different types of flour and testing the Spelt which is a fantastic flour. Love the taste. I do recommend the Barton springs mill.

    R
    Ralph
    Not a success for me.

    I tried it in the (King Arthur’s) white whole wheat recipe I’ve made regularly for 2-3 years. It was LESS thirsty, water separated from the dough at the bottom of the mixing pan, and it came out with raw areas in the middle. The flavor was good but I don’t like it enough to take the time and effort to experiment to get a better result.

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