Sonora

Weight
Type
  • 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%).

    Customer Reviews

    Based on 133 reviews
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    G
    G.S.
    Better biscuits

    Just made the best biscuits ever. Sonora delivers!

    D
    D.H.

    Sonora makes good pasta

    S
    S.O.
    Sonora is Divine!

    Sonora is my current go to flour. So light and fluffy, but still holds on to the rich flavor that I expect from a whole wheat flour. My favorite thing to bake with Sonora is some buttery biscuits!

    S
    S.C.

    Sonora

    C
    C.F.
    Tastes like butter!

    Seriously rich-flavored flour. Delish. Has a very nice oven spring, and almost spongy texture. Reminds me of cornbread in a way. I would recommend mixing 20% Sonora with 80% AP.

    BSM Reviews

    See what customers say

    3039 reviews
    98%
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    (1)
    Rye Flour

    Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

    I love it!

    The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

    Love this flour!

    I am using it in my sourdough loaves. I love the sweet undertones.

    D
    TAM 105
    D.K.
    Great for hot cross buns

    I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.

    Bloody Butcher Red Cornmeal

    This cornmeal has the absolute best flavor. Rather you make cornbread or using it to fry fish its hands down delicious!