Sonora Flour (certified organic)

Name: Sonora Flour (certified organic)
Brand: Barton Springs Mill
Price: 13.0 USD
Availability: InStock

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$13.00 - $29.00

Weight

2.5 lb

5 lb

Type

Whole Wheat Flour sold out

‘00’ Flour sold out

Qty

Try this flour in our RECIPES:

Pam's Angel Food Cake

Brown Sugar Pecan Shortcakes

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.

Class: Soft White Winter Wheat
Grown in: Gila, AZ by Oatman Farms
This is a Heritage grain. Learn more.

Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour What is ’00’?
Protein: 11.8% (Protein percentage is not indicative of soft wheat's baking performance) Learn more.
Flavor profile: Nutty and buttery
We love it in: Flatbreads, Pastries, Pancakes, Pie crust, Tortillas, Richly Flavored Breads (up to 50%)

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!

Very nice flour

Really enjoyed the flour, but unfortunately can not afford the price.

Sonora flour

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.

Smooth, with a slightly nutty flavour, excellent for pastries, cakes, and cookies

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.

Makes great muffins

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.

Best for my cookies

Sonora is my favorite flour for baking cookies. Its softer texture and sweeter notes work well. Everyone loves my cookies!

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Sonora Flour (certified organic)

Customer Reviews

Customer Reviews