Steve Horton is a Minnesota-based baker and miller. His company Baker's Field mills locally-produced grains. In addition, he runs a bakery using his own flour. His flour isn't cheap but I splurged on three 4 lbs-pound bags. Wow, it was worth it, given it yielded a responsive 100% levain fashioned from a formula using another unique heritage and French grain, Rouge du Bordeaux. It's crazy expensive given shipping costs but the results of fresh and lively flour show a real difference. And no, this is not a sponsored post. But if Steve wants to share some of his flour with me or sponsor a contest on our site, we're on. Regardless, it's really good.
do you have thoughts on which variety worked out best for our kind of baking?
Hi David, so far I used the Bolles and Ingmar, both are fabulous and I’d recommend them for the power with fermentation….and the taste…
The Rouge de Bordeaux flour from https://bartonspringsmill.com I haven’t used yet, but looking forward to result….
Cheers,
Jeremy
Wonderful! I love when I find good products that works so well!