Yecora Rojo

Weight
Type
  • Class: Hard Red Winter Wheat
  • Available types: Whole Wheat, Type ‘00’, Whole Berries
  • Grown by: Aaron Vogler, Lamesa, TX
  • Protein: 13.5%
  • Falling number: (coming soon)
  • Flavor profile:  buttery, creamy, malty
  • Good for: artisan hearth breads, cookies, brownies, rolls, croissants, crackers

Yecora Rojo, a favorite of West Coast artisan sourdough bakers (i.e. Tartine) was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico.

It was first received in California in 1970. Yecora Rojo is a standout performer for bread making; it is texturally smooth and lightweight, while exuding buttery and creamy flavors that enhance the end results of any baked item. Out of all the varietals we offer, Yecora Rojo is a Mill favorite, and staff pick!

    Customer Reviews

    Based on 20 reviews
    90%
    (18)
    5%
    (1)
    0%
    (0)
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    (0)
    5%
    (1)
    Y
    Y.S.
    Great stuff but...
    M
    M.C.
    Barton Mill Won't Stop Pestering You Until You Review their Substandard Flour
    M
    M.
    Love your flour!
    M
    M.
    Great flour as always!
    D
    D.e.
    Love Barton springs