• Class: Soft White Winter Wheat
  • Available types: Whole Berry, Whole Wheat, Type ‘00’
  • Grown by: Kelton Coleman in Tokio, TX
  • Protein: 10.83%
  • Falling number: 349
  • Flavor profile: nutty and buttery
  • Best for: richly flavored breads (up to 50%), pastries, pie crusts, tortillas

Sonora is one of the oldest surviving wheat varieties anywhere in North America. Predating Red Fife and Turkey Red wheat, it is a soft white, round winter wheat with pale red grains.

While earliest records document its existence in the mountain plains of Sonora, Mexico in the early 1700s, the wheat surely predates that era by generations. It was widely planted in California by the early 1800s.

Sonora has a nutty, buttery flavor well suited for richly flavored breads, pastries and piecrusts. richly flavored breads (up to 50%).

    Customer Reviews

    Based on 146 reviews
    Theresa Diaz
    Sonora flour

    I love this flour for biscuits or pie dough, it has a wonderful flavor. When I’m looking for a softer sandwich loaf bread I add 70% Sonora to the rouge de Boudreaux, try it you will love it. Can’t wait to try it in a cake.

    Micah Tompkins

    Great flavor, worked beautifully in a blend for a large batch of pain au lardon.

    Maria Costello

    Used this flour for the first time today. Made pizza dough. The dough turned out the best ever. It stretched without any resistance or rebound. I was so surprised. Will only use this flour for my pizza dough from now on.

    Susy Harrison


    Eric Vaughan
    Still experimenting

    When combined with 50% white bread flour, Sonora made a soft and silky dough before baking, then a wonderful loaf afterwards. Still using it in various combinations with other flours

    BSM Reviews

    See what customers say

    3263 reviews
    New Favorite Shirt

    This is my new favorite shirt. They are very soft and comfortable, although they are a tad bit long for my taste. Not a big deal by any means - I've had it two weeks and already worn it 3 or 4 times.

    Yecora Rojo
    Dianne Vita

    I bought the Yecora Red to make some artisan sourdough & it came out so delicious. It has a wonderful nuttiness with great complex flavors. Just love it. Can’t wait to try some of the “00” sifts.

    Just what I wanted!

    After having blue cornbread on a trip to Colorado, I looked everywhere for the cornmeal to make it after returning home to Boston. Luckily I found it through Barton Springs Mill, and it arrived a few days after ordering. I've already used it several times for several different recipes. It's awesome, and exactly the flavor and quality I was looking for. Highly recommend!!

    Rouge de Bordeaux
    Larissa Prusak
    What a taste

    I baked already two sourdough loafs with the flour and the taste and smell is amazing.

    Helped with colic from breast milk!

    I have three kids and breast fed all of them and I always had to watch my wheat intake otherwise my babies were gassy. I thought for whatever reason it was the gluten but then I learned that it’s actually how the wheat is made and what pesticides were used that upsets the babies and the mamas through the breast milk. So this third time around I have been searching for an organic wheat flour that wouldn’t upset my 6 month old’s tummy through the breast milk and I say success! I have baked muffins and cakes with this flour and have no complaints! If you want a fluffy result I’d recommend sifting as I would with any flour. Very happy and will buy again