Yecora Rojo Wheat

Weight
Type
  • Class: Hard Red Winter Wheat
  • Available types: Whole Wheat, Type ‘00’
  • Grown by: Aaron Vogler, Lamesa, TX
  • Protein: 12.28%
  • Falling number: 435
  • Flavor profile:nutty, malty
  • Good for: artisan hearth breads, cookies, brownies, rolls, croissants, crackers

Yecora Rojo, a favorite of West Coast artisan sourdough bakers 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 combines the robust flavors of an heirloom wheat with the performance of a modern variety.

    Customer Reviews

    Based on 4 reviews
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    N
    N.S.
    Love it!

    This whole wheat flour has a lovely nutty sweet flavor and made a fantastic sourdough bread- just needs a little white bread flour to give it lightness- one of the best flours I’ve had

    C
    C.H.
    Great Stuff!

    I LOVE ALL Barton Springs products. It was my first time using this flour and it I liked to flavor. Nice and balanced

    J
    J.T.
    Impressive Flour with Strength and Flavor

    I used this 50/50 with whole wheat Rouge de Bordeaux and the nuttiness and maltiness of the Yecora Rojo came through despite the ‘00’ milling. I didn’t know what to expect using it for the first time but it was nice and strong; stronger than the famous name AP I would normally have used in my sourdough boule. I’m a fan!

    C
    C.
    Best Sugar Cookies Ever!!

    After talking to Cat, I bought some Yecora Rojo to try in my sugar cookies recipe. The cookies turned out so good that I have altered my recipe to include the flour. The cookies have a subtle buttery finish just like Cat described. Thanks!