Yecora Rojo Flour

Weight
Type
Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Rye Sandwich Loaf

Yecora Rojo is a standout performer for bread making; it is texturally smooth and lightweight, while exuding buttery and creamy flavors that enhance the end results of any baked item. Out of all the varietals we offer, Yecora Rojo is a Mill favorite! It can be used as bread flour in any recipe. Learn more about it in this video.

A favorite of West Coast artisan sourdough bakers, like Tartine, Yecora Rojo was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico. It was first received in California in 1970.

  • Class: Hard Red Winter Wheat
  • Grown in: Hooper, CO by Jones Farms Organics
  • This is a Modern grain.  Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 12%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads

Remember! You don’t need a special recipeyou can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

    Customer Reviews

    Based on 1 review Write a review

    Customer Reviews

    Based on 201 reviews
    96%
    (192)
    3%
    (7)
    0%
    (1)
    0%
    (1)
    0%
    (0)
    D
    Daniel Ledbetter
    Excellent for Neapolitan pizza

    Excellent for Neapolitan pizza. Mild flavor and great to work with

    A
    Amanda S.
    Amazing bread

    Wonderful flavor and color!

    K
    Kathleen Arnold
    Wonderful bread flour

    After a local shop began carrying some Barton Springs flours, I talked with the clerk about the Yecora flour. She was amazed at the difference fresh milling makes, so I decided to purchase some Yecora 00 flour as well as some Spelt. I made an English muffin toasting bread with a 2:1 blend of the two and I really noticed the difference from previous batches. I will be buying more of this to make my baking really special. I will also try the whole wheat soon.

    R
    RICHARD CAWTHRA
    Choice

    Flavor is great, but I should have purchased ’00’ flour not wholemeal ,which I realised after watching your sourgdough video ! I have subsequently done that.

    B
    Bonnie Avery

    Great flour for anything!

    Customer Reviews

    Based on 201 reviews
    96%
    (192)
    3%
    (7)
    0%
    (1)
    0%
    (1)
    0%
    (0)
    D
    Daniel Ledbetter
    Excellent for Neapolitan pizza

    Excellent for Neapolitan pizza. Mild flavor and great to work with

    A
    Amanda S.
    Amazing bread

    Wonderful flavor and color!

    K
    Kathleen Arnold
    Wonderful bread flour

    After a local shop began carrying some Barton Springs flours, I talked with the clerk about the Yecora flour. She was amazed at the difference fresh milling makes, so I decided to purchase some Yecora 00 flour as well as some Spelt. I made an English muffin toasting bread with a 2:1 blend of the two and I really noticed the difference from previous batches. I will be buying more of this to make my baking really special. I will also try the whole wheat soon.

    R
    RICHARD CAWTHRA
    Choice

    Flavor is great, but I should have purchased ’00’ flour not wholemeal ,which I realised after watching your sourgdough video ! I have subsequently done that.

    B
    Bonnie Avery

    Great flour for anything!