I have been using Barton Springs spelt berries pretty much anywhere I would use rice, couscous or bulgur wheat. It takes a little longer to cook (I tend to make it in advance), but it yields a delicious higher-protein, higher-fiber, lower-starch meal.
Clean and fresh, great results in my sourdough bread.
I began purchasing Barton Springs flour about a year ago in an effort to help my family's health. I've since replaced all bread and baked goods with their whole grain flours and have never regretted my choice. Everyone's health has substantially improved. If anyone wants more information I'd recommend listening to Sue Becker of Bread Beckers podcast detailing the benefits of freshly milled flour. Stardust has become by my go-to for a "white bread" loaf. I love mixing it with other flours. I will continue to support Barton Springs in the future. Thank you for all you do!
This rye enhances the flavor of my sourdough boules. Wouldn't use any other