Used the TAM 105 for banana bread. The bread turned out better than normal. It had the extra flavor this flour brings and no tummy issues. I then ordered TAM 105 00 to use for pizza dough
Made standard sourdough loaf with this new flour from Barton Springs, It came out a little dry on first round of kneading. I added a few squirts from spray bottle to get texture just right.
This rose nicely after 12 hours. I might add a little more water next time. It was not as elastic as some of the earlier new flours I have tried. It also has a redish tinge, which is really interesting. Not bright enough for me to notice (colorblind) but I noticed a slightly different shade and my wife confirmed it was definitely a bit redish.
This had a great rise overnight. Nice dome, and still felt firm. It's very big, but my hope is that it won't cave in during the bake.
It was a bit over proofed and black on top. Could be the very overraised dome. But the bread as a whole was great. Worked like a bread flour, but had a great whole-wheat flavor. This is far more unique than the other fancy flours I have tried in the past. I could see making special orders of this variety.
This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!
Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!
This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.