TAM 105

  • Class: Hard Red Winter Wheat
  • Available types: Whole wheat, Type 00
  • Grown by: Ralph Hoelscher in Miles, Texas
  • Protein: 13.05%
  • Falling number: coming soon
  • Flavor profile: neutral and suitable for mixing with other high-value wheats
  • Best for: breads, pizza, muffins, cookies

TAM is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated.

A good performing wheat that makes great bread, pizza, muffins, and cookies, with a relative neutral flavor that makes it suitable to mix with other high value wheats.

    Customer Reviews

    Based on 219 reviews
    Joan Farrington
    Good for pizza.

    We are new to making our own pizza dough. After ordering we were watching youtube & wished we had ordered Marquis. But the Tam105 worked fine. We also added some Semolina


    Wonderful place, wonderful flour!

    Laura Goddard

    TAM 105

    Joel Wood
    OO flour

    Great product and service

    Ben Kaplan

    TAM 105

    BSM Reviews

    See what customers say

    3492 reviews
    Great taste

    Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

    Bread Flours Bundle
    Grandma Vickie
    Great flour, great recipes

    The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

    Awesome bread !

    I am making delicious bread with your flour !

    Grain Tasting - Pancake Sampler

    Yvette in California
    Try Adding Quanah to your Sourdough

    One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!