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!
Since first using their flour for baking and the 00 flour for pasta and pizza dough my stomach issues are almost gone!
B
Brenda Wilson
Pie Crust
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.
Since first using their flour for baking and the 00 flour for pasta and pizza dough my stomach issues are almost gone!
B
Brenda Wilson
Pie Crust
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.
