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TAM 105 Flour (certified organic)

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Rye Sandwich Loaf

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. 

  • Class: Hard Red Winter Wheat
  • Grown in: Miles, TX by Farmer Ralph Hoelscher and Tokio, TX by Kelton Coleman
  • Currently milling: Hoelscher
  • This is a Modern grain.  Learn more.


  • Available types: Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 16.7%
  • Flavor profile: Neutral Classic Wheat, suitable for mixing with other high-value wheats
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads.

Remember! You don’t need a special 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 248 reviews
    Steven Spencer
    Fed my starter (in fridge not fed since 3/30/23) at 5/19/23 5:00pm 1:.5:.5

    Next morning 8:42am I created a "test rise" jar w TAM 105. I fed it 1:1:1. In 12 hours it more than doubled. By the next morning it had fallen but it had risen to 3-3 1/2 times during the night. Made Crumpets w twice fed discard-delicious.

    Merry G.
    Not a fan of TAM

    I have made bread with a mixture of TAM and Marquis 3 times. It is very strange. I have been making whole wheat bread for decades, so I am used to non-white flour. I have been buying heritage/landrace flours from you, a year? I'm not sure. I make and eat a lot of bread. I have never had any trouble with your flours.
    Then, since your selection was so limited, I decided to buy TAM which is a modern wheat. It acts so strange.
    I measure everything except the flour. I add flour til I get the dough I am looking for. Using TAM resulted in an oddly dry, small lump of dough. The first time I added more liquid and got a sticky mess. So I added flour carefully, baked it and found I had a small, dry loaf. The second time much the same thing happened. So this last time, when I looked at the dry dough, still not understanding how I always get too much flour in, I decided to add more fat. Well, after kneading in 2 spoonfuls of fat, and adding milk twice, I again had a sticky mess. I tried adding more fat and the strangest thing happened. The sticky mess turned into a decent ball of dough. It was oily but made a decent loaf.
    Another odd thing is that the dough sticks to the cloth during the first rise. Never had that happen before.
    I plan to add a bunch more fat next tiime I make bread. And never buy TAM again. What in the world is going on? Did the researchers who came up with this make a low-fat wheat?

    Terry L Hockens
    excellent bread flour

    This flour is finely ground which is perfect for bread. I made whole wheat bread and it rose beautifully and turned out so nicely. Delicious with excellent body.

    Francis Farley
    It's fine, but…

    Full disclosure: I’m comparing Tam 105 to Rouge de Bordeaux, my all-time favorite flour. There's nothing wrong with Tam—it's far better than supermarket flours—but I find the RdB so much tastier that I'm not likely to order Tam 105 again despite the stiff price difference.

    Barbara Cariddi
    It makes everything extra delicious!

    So far, I’ve used this flour to make yeast bread, cakes, batter breads, and to coat haddock to fry. Everything tastes especially delicious! The company is a delight to deal with, though I’m on the other side of the country. For the climate’s sake, I’m looking for someone locally who offers a similar product. But I’m very happy with this one!