let’s move to local wheat

I’ve reached out to a few of you about my plans to move to wheat from Barton Springs Mill. Of course, you fine folks support the idea because you are fine folks. So here’s my plan.

The long term plan

For the softer breads, like the Pullman’s Honest and Challah and cookies, I’ll do a mix of Rouge de Bordeaux and Sonora - both old grains (pre-1800s), non-hybridized wheat grown by Texas farmers. These breads are slightly “fleckier” because it’s stone ground wheat and, even in the finest, “00” grind, will contain more bits of the bran. So the bread is even more healthful and tasty, with a slightly nuttier character, but still soft and still with a close crumb for sandwiches.

For harder breads like the French Rustic and Market Baguette, I’ll move to Yecora Rojo or a blend of Yecora and Rouge de Bordeaux (testing this week). Yecora is a modern grain that is open-pollinated and organic, with a uniquely spicy aroma, especially when heated. It also has more strength than Rouge de Bordeaux (“RdB”), so we can get the big, open crumb and much crunchier crust.

Transition

I’ll transition slowly but deliberately. My first big delivery of Barton Springs wheat comes this Thursday the 19th. I have plenty of RdB so next week’s breads will be priced the same, but using RdB for French Rustics and Market Baguettes and RdB and Sonora for Pullman’s Honest and Challah. The week after I’ll switch to Yecora or the RdB blend for the hard breads and prices will go up about 50%.

Subscription Customers

First of all, you are awesome. The predictability of having your weekly order helps me immensely - there are fewer mistakes, which means less waste. For the increased pricing, you’ll have to resubscribe - I know it’s a hassle but there’s no other way with this commerce platform I’m using. So I’ll let you know privately when you would need to resubscribe (and hope, but not expect, that you do).

Thank you all so much again!

Jack