Esteemed for its rich, nutty flavor and cinnamon aroma, this 19th century hard red winter wheat flour was a great favorite of French bread-bakers. In addition to the flavor, we love the way this heritage wheat flour handles in sourdough — it has good structure and is easy to handle in the fold and stretch phase, absorbing moisture easily without becoming sticky. We source Rouge de Bordeaux berries from Mountain Mama Milling in Monte Vista, Colorado. Their grains are sourced from farmers in the San Luis Valley of Colorado.
Recipes: Sourdough bread; sourdough crackers