Brought from the seaside town of Genoa, Italy in 1819, Mediterranean was the most grown wheat in Texas in 1919. Then, it was forgotten.
Mediterranean 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: 9.4% (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!
Used 50% Mediterranean and 50% Sonora and it was the perfect balance for taste and handling for pie dough.
E
Edyta Smieja
Mediterranean Flour (certified organic)
D
Ds Gauntlett
Fantastic
It’s a thirsty flour and needs a bit more liquid but tastes great!
A
A.O.
Good result for sourdough biscuits
Following the recipe for sourdough biscuits in the book Bittman Bread, I used Mediterranean (00) to make the pre-ferment, (100 g flour) and the sourdough starter loved it. Then I used Sonora 00 for the remaining flour (120 g) that is mixed with butter. Very good result: light and wonderful flavor.
K
Kevan Cox
Soft flour
Makes nice soft muffins and cake. Can even make pizza, it will develop gluten if worked enough (knead + stretch/folds + time), but still not a chewy crust, though. No strong flavor, but still contains plenty of healthy germ, I get 00.
Used 50% Mediterranean and 50% Sonora and it was the perfect balance for taste and handling for pie dough.
E
Edyta Smieja
Mediterranean Flour (certified organic)
D
Ds Gauntlett
Fantastic
It’s a thirsty flour and needs a bit more liquid but tastes great!
A
A.O.
Good result for sourdough biscuits
Following the recipe for sourdough biscuits in the book Bittman Bread, I used Mediterranean (00) to make the pre-ferment, (100 g flour) and the sourdough starter loved it. Then I used Sonora 00 for the remaining flour (120 g) that is mixed with butter. Very good result: light and wonderful flavor.
K
Kevan Cox
Soft flour
Makes nice soft muffins and cake. Can even make pizza, it will develop gluten if worked enough (knead + stretch/folds + time), but still not a chewy crust, though. No strong flavor, but still contains plenty of healthy germ, I get 00.
