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 138 reviews
    99%
    (137)
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    M
    M.
    Best flour ever

    This flour makes soft fluffy flour tortillas it’s the best. No one in my family wants me to go back to making tortillas with flour from supermarket.

    D
    D.H.
    Sonora is the bomb

    Love this flour! my husband doesn’t have a great sense of smell and therefore his sense of taste is also diminished. He raved over sourdough bread made with a combination Sonora and Einkorn flours which is amazing. It tasted really good to him which is a rare thing

    E
    E.J.
    High Quality

    Wonderful quality and good packaging

    C
    C.B.
    Excellent Flour

    I have been really happy with the Sonora, both the white and the whole wheat, using it in making scones. I am also using the white Sonora in my bread making, helping the whole wheat bread to have a little more lift. So glad to be able to use Barton Springs Mill and also support a local company!

    A
    Anonymous
    Great service!

    I have not been able to try the Sonora flour yet, but I plan to do so very soon.

    BSM Reviews

    See what customers say

    3118 reviews
    98%
    (3062)
    1%
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    F
    TAM 105
    F.K.
    Becoming our go-to bread flour

    We have used BSM TAM105 flour now for a couple of months and it is slowly becoming our go-to bread flour. It takes a little to adopt to using freshly milled flour, but it turns into wonderful sourdough breads either by itself or in combination with BSM whole wheat flour.

    D
    Einkorn
    D.C.
    Delicious taste

    I tried it with the freshly ground Einkorn, the bread was delicious. the proportion was 50% Einkorn and 50% unbleached white bread flour. I am very happy with your product. Thank you!!!

    R
    Marquis
    R.H.
    New Age Biscuits

    After requesting and being denied the details on blended Marquis/Sonora biscuit flour mix I blended my own mix and made the best biscuits I have ever had. I will definitely be in the market for more flour.

    No Cooking Instructions

    I bought a bag of yellow grits from Whole Foods excited to support local and was quickly sorry I did. This morning I decided to make the grits only to find absolutely no cooking instructions anywhere on the bag. >:-| Jumping to the website I made a call and went through loop after loop never able to reach a live person. Taking to the website again to see if there are instructions somewhere, I did find instructions but for the white grits/polenta. Giving it a go. But suffice it to say these grits are going to taste like anger and frustration. Please, for the love of all things holy, print some stickers with instructions and slap them on the bags!