Sonora

Weight
Type
  • Class: Soft White Winter Wheat
  • Available types: Whole Berry, Whole Wheat, Type ‘00’
  • Grown by: Ed Schneider in Vinton, TX
  • 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 148 reviews
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    R
    Roberto
    Tortillas

    Expensive and can be sensitive to too much water but once you got your technique down it makes the best whole tortillas without having to add any all purpose flour!

    P
    Patti McTee
    Perfect

    I made my first loaf of sourdough bread with this flour today. It turned out perfect. It is not over processed, and turns out a beautiful loaf of bread, toothy and rich. My new favorite for baking white breads.

    T
    Theresa Diaz
    Sonora flour

    I love this flour for biscuits or pie dough, it has a wonderful flavor. When I’m looking for a softer sandwich loaf bread I add 70% Sonora to the rouge de Boudreaux, try it you will love it. Can’t wait to try it in a cake.

    M
    Micah Tompkins

    Great flavor, worked beautifully in a blend for a large batch of pain au lardon.

    M
    Maria Costello
    Sonora

    Used this flour for the first time today. Made pizza dough. The dough turned out the best ever. It stretched without any resistance or rebound. I was so surprised. Will only use this flour for my pizza dough from now on.

    BSM Reviews

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    3318 reviews
    98%
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    Delicioso Polenta

    Blew my mind. Earthy, rich, almost nutty. Complex in-and-of-itself. Added a little butter, a little parm and romano. Paired with a red-wine rich, slow-cooked stracotta. But forget the rich beef. Everyone talked about the Oaxacan Green Corn Polenta.

    M
    Yecora Rojo
    Msasrleyjo
    Great texture

    Great addition to Country Boule!

    Haven't taken the class yet. It's next month on Oct 23. Will be happy to fill out a survey then.

    Fantastic all purpose flour!

    I was a little concerned, since I normally buy standard organic baking flour from the grocery store, but this stuff is fantastic! I made the most wonderfully flaky biscuits and can't wait to get into more recipes.

    D
    Yecora Rojo
    David Jensen
    Amazing taste, and awesome to work with!

    Very good experience!