This is my favorite wheat flour (So far). I have made both pasta and bread with it, and it gives them an unbelievable flavor and tenderness. I am so enjoying your mills products, the help me take my baking and cooking to a new level.
I like this flour. I would say it is a bit stronger than white whole wheat from the grocery store. I use this type flour in pizza dough and breads. For thin crust pizza dough, 100% Sonora wheat or for a regular crust or pan crust I use 3 cups AP flour with 1 cup Sonora. The thin crust is great with a cracker like exterior, regular and pan are soft and a little doughy, and a little crunch on the outside. This flour would make perfect crackers and I am going to try adding a cup to pretzel dough. Just a note, the difference between my regular and pan pizza dough is just how much dough I use. And if you like thin crust pizza this flour or try an all spelt dough. You can roll the dough so thin its almost transparent and it holds together. I also made a sourdough round with Sonora wheat, Ruby Lee, and Wrens Abruzzi rye and it was really good. The bread has a sweetness that is amazing and that is with just starter, flour, butter and salt.
Does flour type, quality, and freshness make a difference? Hell yeah! This made the best batch of sourdough waffles ever. Depth of flavor, lighter than with all purpose flour. Absolutely delicious.