Stone Milled Flours
Our grains are happily sourced in Texas from Barton Springs Mill.
From Barton Springs Mill:
Yecora Rojo is a standout performer for bread making; it is texturally smooth and lightweight, while exuding buttery and creamy flavors that enhance the end results of any baked item. Out of all the varietals we offer, Yecora Rojo is a Mill favorite! It can be used as bread flour in any recipe.
A favorite of West Coast artisan sourdough bakers, like Tartine, Yecora Rojo was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico. It was first received in California in 1970.
- Class: Hard Red Winter Wheat
- Grown in: Hooper, CO by Jones Farms Organics
- This is a Modern grain.
- Protein: 12%
- Flavor profile: Buttery, creamy and malty
- We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads
In 2016, Barton Springs Mill set out to bring authentic heritage and landrace grains and corn to our fellow Texans. We work with farmers across the state, all exceptional at their craft, to grow organic crops using the same strains of seeds planted here in Texas in the early 1900s.
Most every day of the week, the mill is running, churning multiple varieties of wheat, corn, rice, and rye, and spelt for Texans who prize the nuances of taste, texture, and performance found only in heritage crops.
If you don’t know what great great grandpa's grains taste like, come give it a try!