Sonora

$10.00

Weight

2.5 lb

5 lb

Type

Whole Wheat Flour

Type ‘00’ Flour

Whole Berries (unmilled)

Qty

Class: Soft White Winter Wheat
Available types: Whole Berry, Whole Wheat, Type ‘00’
Grown by: Kelton Coleman in Tokio, TX
Protein: 10.83%
Falling number: 349
Flavor profile: nutty and buttery
Best for: richly flavored breads (up to 50%), pastries, pie crusts, tortillas

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.

Sonora has a nutty, buttery flavor well suited for richly flavored breads, pastries and piecrusts. richly flavored breads (up to 50%).

My first order

Everything arrived in perfect condition. What impressed me most was that I had made a error on my order and had called late on the afternoon that it was due to ship. Apparently the correction didn’t make it to the proper person in time and BSM still shipped out my correct order the following day at no charge to me. BSM was in no way obligated to do so because the error was totally on me. Doing this one small thing for me has gained a customer for life. Thank you for BSM. I will never forget this and I will only order my wheat berries from you from now on.
Thanks again,
Kerry Hancock

New flour for me! Tastes wonderful and doesn’t make me have joint pain!

This is an excellent flour for both bread and cookies. If you have severe joint pain as I do that is intensified by flour, try the Sonora. I have no side effects after eating any of the Barton Spring Mill flours!

Sonora

I made a pie crust for a quiche. It really tasted great! Definitely had more flavor than usual!

1 2 3

The flour is incredible! The bread we’ve baked was delicious and testy!

Excellent for sourdough!

I’ve been using this for sourdough pizza crusts and they turn out awesome!

Rouge de Bordeaux

New pizza staple

I'll never be able to make pizza without this flour ever again. It was so easy to work with, and there were more subtle flavors than I even knew what to do with. I found myself using fewer toppings so I could taste the dough more (and up until now pizza dough was just a vehicle for toppings).

Yecora Rojo

Beautiful flour. Made delicious sourdough. Tried the 00 think I’ll try regular next time for a heartier bread. Looking forward to trying other flours

Sonora

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