A Nice Bread

February 16, 2020

I got more flour from Barton Springs Mill, I had run out and missed using it. At first I thought using it would be a fun experiment and then I would go back to using King Arthur bread flour. Once I did switch back I really missed all the character of the Barton Springs Flour. My mix is 90% their premium all purpose flour and 10% their Rouge de Bourdeaux whole wheat. King Arthur makes a nice loaf, but this local flour just has so much more character. And the dough just feels luxurious. It isn't that much more expensive than King Arthur, this is my everyday flour now. Plus, the folks at Barton Springs Mill are super nice!