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!

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

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BSM Reviews

See what customers say

3909 reviews
98%
(3823)
2%
(69)
0%
(13)
0%
(1)
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(3)
Awesome

This flour make very good pancakes and buscuits.

Good Sourdough bread

Tam 105 makes a good sourdough loaf, but I still prefer Ruby Lee which is not available.

J
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Jim Boyd
Yecora Rojo Sourdough

Combined with Einkorn Whole Grain flour for sourdough loaf. Combined flours had a very nice nutty flavor and great crust. Much different than with regular whole wheat. Would recommend it.

f
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Love this Polenta a coarse full flavor. Be patient when cooking, not to be rushed, but worth the time and effort.

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