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Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Try this flour in our RECIPES:
Momma's Classic Chocolate Cake
Sonora is one of the oldest surviving wheat varieties anywhere in North America. Predating Red Fife and Turkey Red wheat, it is a soft white, round winter wheat with pale red grains.
While earliest records document its existence in the mountain plains of Sonora, Mexico in the early 1700s, the wheat surely predates that era by generations. It was widely planted in California by the early 1800s.
Really enjoyed the flour, but unfortunately can not afford the price.
I love the Sonora OO flour, I think it is one of my favorite flours to work with. I also love Rouge de Bordeaux OO.
I love this flour for my cookies, cakes, pie dough, chouquette, profiteroles, and other pastries. It gives my batters a nice smooth texture and a slightly nutty taste which is delicious and makes my pastries a little unique. I 100% recommend this flour for baking anything that needs a softer texture.
I have had great results using Sonora Flour 00 to bake muffins, I follow 2 NY Times recipes, one for blueberry muffins and one for cranberry muffins—one uses buttermilk and the other calls for plain yogurt, and at least one of the two uses olive oil, so no creaming—easiest muffins to make and with Sonora they are light and fluffy.
Sonora is my favorite flour for baking cookies. Its softer texture and sweeter notes work well. Everyone loves my cookies!
Really enjoyed the flour, but unfortunately can not afford the price.
I love the Sonora OO flour, I think it is one of my favorite flours to work with. I also love Rouge de Bordeaux OO.
I love this flour for my cookies, cakes, pie dough, chouquette, profiteroles, and other pastries. It gives my batters a nice smooth texture and a slightly nutty taste which is delicious and makes my pastries a little unique. I 100% recommend this flour for baking anything that needs a softer texture.
I have had great results using Sonora Flour 00 to bake muffins, I follow 2 NY Times recipes, one for blueberry muffins and one for cranberry muffins—one uses buttermilk and the other calls for plain yogurt, and at least one of the two uses olive oil, so no creaming—easiest muffins to make and with Sonora they are light and fluffy.
Sonora is my favorite flour for baking cookies. Its softer texture and sweeter notes work well. Everyone loves my cookies!