Brought from the seaside town of Genoa, Italy in 1819, Mediterranean was the most grown wheat in Texas in 1919. Then, it was forgotten.
Mediterrranean is a flavorful soft red wheat that is the perfect way to bring history to your table in the form of tortillas, soft cookies, flatbreads and more.
Class: Soft Red Winter Wheat
Grown in: Alva, OK by Bob Baker, 4 Generations Organic
Available types: Whole Wheat Flour,‘00’ Flour What is’00’?
Protein: 12.4% (Protein % is not indicative of soft wheat's baking performance) Learn more.
Flavor profile:Honeyed
We love it in: Cakes, Cookies, Flatbreads, Muffins, Pastries, Pancakes, Pie Crust, Quick Breads, Tortillas
Remember! You don't need a special recipe.You can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!
Flour is amazing to work with, fresh and flavorful. Love the tips online that help a first time bread baker.
K
Kate Naylor
love it
There is a bit of a learning curve, as the flour is softer than typical flours I have been using from the grocery store. But the flavor is fantastic. I'm a big fan
A
Angela
Love
Wonderful flour
Everything I try from Barton springs exceeds my expectations
K
KJarrell
Very satisfied with the service and importantly the product! Thank you Barton Spring Mill.
E
Enid Ross
excellent flour
I use the hard wheat flours in my artisan breads, and the soft wheat in other baked goods, always with great results! My all-time favorites are Sonora and Yecoro Rojo.
Flour is amazing to work with, fresh and flavorful. Love the tips online that help a first time bread baker.
K
Kate Naylor
love it
There is a bit of a learning curve, as the flour is softer than typical flours I have been using from the grocery store. But the flavor is fantastic. I'm a big fan
A
Angela
Love
Wonderful flour
Everything I try from Barton springs exceeds my expectations
K
KJarrell
Very satisfied with the service and importantly the product! Thank you Barton Spring Mill.
E
Enid Ross
excellent flour
I use the hard wheat flours in my artisan breads, and the soft wheat in other baked goods, always with great results! My all-time favorites are Sonora and Yecoro Rojo.
