A Stir The Pots Post

Fresh Flour

by | Jun 14, 2018 | Bakers, Baking, Bread, Flour, miller

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.


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  1. David Auerbach

    do you have thoughts on which variety worked out best for our kind of baking?

  2. Jonitin

    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….

  3. Shawn

    Wonderful! I love when I find good products that works so well!


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