Recipes

Make this with one of our bread flours: TAM 105, Quanah, Turkey Red, Marquis, Rouge de Bordeaux, or Yecora Rojo

All the details you need to know for a great loaf of sourdough bread—a video with baker Abby Love and a detailed recipe to get you going!

Try out this pizza dough from Josh Raymer of Bakery Joju in Fredericksburg, Texas with our TAM 105 '00', Turkey Red '00', Yecora Rojo '00' or Marquis '00'.

He's doing amazing things with area ingredients, including this stellar dough.

This straight-forward rye loaf is made with All-Purpose Standard or All-Purpose Premium and any of our Rye Flours or Hard Wheats.

Soft and not too dense, it's tailor made for a grilled Swiss and pastrami with coarse mustard.

A buttery crust made of All Purpose Standard or All Purpose Premium.

Topped with juicy peaches and brown-sugared oats.

Make this with any of our flours in "Whole Wheat". Perfect with our new White Whole Wheat!

By day two, the richness of the cocoa and the butter take center stage over any whole wheat flavor. 

The deep chocolate flavor of this old-fashioned layer cake tastes even better on day two. 

Made with Rouge de Bordeaux '00' and Sonora '00' OR our All-Purpose Premium flour blend.

Fluffy dinner rolls made with All Purpose Standard or All Purpose Premium.

So fluffy they'll be begging you for the recipe from the talented Abby Love.

There's not a bad time for this cornbread, made with either of our All Purpose flours and any color of Cornmeal. 

This toothsome cornbread has a rich corn flavor. It is neither too smooth nor too sweet, more a classic hearty Southern take.