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Link to your collections, sales and even external links
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Link to your collections, sales and even external links
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Add description, images, menus and links to your mega menu
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Link to your collections, sales and even external links
Add up to five columns
Naturally Leavened Sourdough Bread
TAM is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated.
A "foolproof" performing wheat with a relatively neutral flavor that makes it suitable to mix with other high value wheats.
TAM 105 flour makes really good bread. I have used it two times making bread and each loaf turned out perfect.
I have ordered TAM and Sonora flour, whole wheat flour and wheat berries. I love the quality and flavor. Using it to make my sourdough, pasta, pancakes, and so many other breads (including naan, pita). I have been using the wheat berries in my soups. I am very happy with the switch going from grocery store flour to stone ground local milled flour. Totally worth it!
I took a sourdough bread class in February and decided I wanted to use first rate flours. Good flour makes good bread. I bought Tam 105 and Yecora Rojo for my two first organic quality flours. I have been so pleased. The Tam 105 has really been a great flour to use. I think the 12.5% protein is perfect for a beginner like me. I’ve added the Yecora Rojo to a few bakes and the combination of the two flours makes for some delicious sourdough bread. I’m going to try Rouge de Bordeaux next.
TAM 105 Flour (certified organic)
The flour itself is great. Tastes fresh and works great in all sorts of recipes. When it arrived it had exploded all over the box which made a mess all over my kitchen and a challenge to rescue the rest of the flour. I'd estimate like 10% of the bag had gotten loose. Again the flour itself is great, I would recommend trying to source it from a physical store to avoid needing to have it shipped.
TAM 105 flour makes really good bread. I have used it two times making bread and each loaf turned out perfect.
I have ordered TAM and Sonora flour, whole wheat flour and wheat berries. I love the quality and flavor. Using it to make my sourdough, pasta, pancakes, and so many other breads (including naan, pita). I have been using the wheat berries in my soups. I am very happy with the switch going from grocery store flour to stone ground local milled flour. Totally worth it!
I took a sourdough bread class in February and decided I wanted to use first rate flours. Good flour makes good bread. I bought Tam 105 and Yecora Rojo for my two first organic quality flours. I have been so pleased. The Tam 105 has really been a great flour to use. I think the 12.5% protein is perfect for a beginner like me. I’ve added the Yecora Rojo to a few bakes and the combination of the two flours makes for some delicious sourdough bread. I’m going to try Rouge de Bordeaux next.
TAM 105 Flour (certified organic)
The flour itself is great. Tastes fresh and works great in all sorts of recipes. When it arrived it had exploded all over the box which made a mess all over my kitchen and a challenge to rescue the rest of the flour. I'd estimate like 10% of the bag had gotten loose. Again the flour itself is great, I would recommend trying to source it from a physical store to avoid needing to have it shipped.