TAM 105

Weight
Type
  • 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 195 reviews
    99%
    (193)
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    L
    L.W.
    Would purchase again

    I have tried 4 different whole wheat flours from BSM and this one is my favorite because it easily forms a good gluten structure. Some of the other more expensive flours didn't work as well for me on that point, though they are tasty.

    K
    K.B.
    TAM 105

    For my sourdough bread, I had been using 25% whole wheat (one type or another from BSM) and 75% high protein white flour from the grocery store.
    Ever since I switched to TAM 105 for my white flour, my bread is distinctly better. No more switching on that 75% but I do have fun trying the different whole wheats.

    P
    P.L.
    Excellent Flour

    This flour, TAM 105, makes incredible bread. Order it!

    M
    M.D.
    favorit Pizza dough

    Made my favorite pizza dough and I freeze it and take it out when I want Pizza ,do you have any suggestion as my dough did not come out so good after freezing it

    T
    T.
    TAM 105

    Very Good Flour, will buy again!

    BSM Reviews

    See what customers say

    2831 reviews
    98%
    (2764)
    2%
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    (5)

    The flour is incredible! The bread we’ve baked was delicious and testy!

    Excellent for sourdough!

    I’ve been using this for sourdough pizza crusts and they turn out awesome!

    Rouge de Bordeaux

    New pizza staple

    I'll never be able to make pizza without this flour ever again. It was so easy to work with, and there were more subtle flavors than I even knew what to do with. I found myself using fewer toppings so I could taste the dough more (and up until now pizza dough was just a vehicle for toppings).

    K
    Yecora Rojo
    K.N.
    Yecora Rojo

    Beautiful flour. Made delicious sourdough. Tried the 00 think I’ll try regular next time for a heartier bread. Looking forward to trying other flours