Wren’s Abruzzi Whole Wheat Flour
Barton Springs Mill serves Texans who prize the nuances of taste, texture, and performance found only in heritage crops. They work with exceptional farmers across the state to grow organic crops using the same varieties planted in Texas in the late 1800s. And if you don’t know what those taste like, it’s high time you did.
This rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike. A selection of the much older Italian Abruzzi rye. Developed in 1953 in Georgia as an early winter rye with superior performance. (2.5 lb)
Grown by: Henry Martens in Tokio, TX
Good for: baking, distilling, pâte brisée for shortbreads, pie crusts, and tarts
Whole Wheat: These are whole grains/berries that have been milled into whole wheat flour. They have 0% of the bran removed, and they have not been sifted or processed in any other way.