TAM Flour - NC - Barton Springs Mill

TAM 105 Flour

For the avid baker who likes big buns and cannot lie...our TAM 105 Flour is the power-packed perfection you've been searching for to take your baking game to the next level!

Weight

Type

Inside The Bag

Speckled Flour

Modern Grain

Hard Red Winter Wheat

Grown in Miles, Texas

THE STORY OF TAM 105 Flour

TAM is a hard red wheat variety developed by Texas A&M in 1976; a wheat now widely considered open-pollinated.

Open-pollinated is good. It means the seeds will "breed true" and be nearly identical to their parents. It also means the seeds are more likely to reproduce on their own, becoming more naturally adaptive to their environment.

For those of us who love to chef it up in the kitchen, this is a very good thing, given that the Texas weather can be harsh, unforgiving, or erratic.

It looks like Texas A&M was definitely on to something!

HOW TO USE Our TAM 105 Flour

A hard red winter wheat so silky smooth, so luxuriously soft, that your mouth will swear you died and gone to Heaven!

If you're looking for your baked goods to have the flavor, richness, and character from generations past, you'll be pleasantly surprised by the performance of TAM 105 Flour.

Crack open a bag of our whole wheat flour, and you'll see a beautiful, light, earthy flour that's speckled with dark flecks of wheat bran.

Rip open a bag of our "00" flour, and you'll be greeted by a smooth white flour delicately kissed with fine flecks of bran.

A real workhorse of a flour, TAM 105 offers the perfect neutral canvas for crafting artisan-style baked goods.

Whether you want to start your morning off with a hearty stack of flawlessly fluffy pancakes or end a hard day's work with a steak dinner paired with old-fashioned dinner rolls, TAM 105 Flour is guaranteed to have your belly full and your soul deeply satisfied.

Oh, what a truly delicious difference you'll taste!

STRAIGHT FROM The Source

I’m so amazed to find a local mill using Texas grains! What a blessing! The wheat flour I ordered is fragrant and consistent. I love knowing the varieties of grain I’m baking with.

LAURA AKLEN

Baked goods gone Texan! I'm so happy to have Barton Springs Mill available, making all my baked goods take on new depth and flavor.

DORIANN OTT

This made the best wheat bread I have ever made. I would like to take the credit for it, but the only different change I made was using TAM 105, so the credit should go to the wonderful flour.

ROBERT SCHWARZ

I bought the TAM 105 to use in Alton Brown's waffle recipe. It works beautifully! It's a very versatile flour. Now I'm excited about finding other recipes to make with it.

VALLI IRVINE

Proudly Featured In

Authentic Heritage You Can Taste

We are fiercely proud of our Texas-grown heirloom grains and corn, and you'll be able to taste the difference immediately.

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TOUR: Friday, 8/9/2024 (CLOSE-TOED SHOES REQUIRED)

Great ‘00’ alternative for sourdough bread

I usually make my two-loaf sourdough batch with 65-75% white flour (King Arthur or Bob’s). Acquired Stardust (and Tam 105) to experiment as substitutes. Used about 40% Stardust, 20% Tam 105, 15% organic white. The remainder Red Fife whole wheat. Mix was easy, hydration requirements (75%) about the same. Dough quality very smooth and extensible. Flavor excellent: nutty and wheaty, great crumb, chewy crust. Finished color was lovely. Can’t wait to open my Yecora Rojo and Butlers Gold for the next batch

nice that it's ancient grain

I appreciate that it's an ancient grain. However, I cooked it for an hour and a half, and it was still kind of grainy in texture. Not what I expected from polenta. I would use it in other cornmeal recipes.

Best whole wheat flower EVER!!!!
Transforms my sourdough!!!!

Stone-Milled All-Purpose Flour - Premium Blend (Certified Organic)