TAM 105

Weight
Type
  • Class: Hard Red Winter Wheat
  • Available types: Whole wheat, Type 00
  • Grown by: Ralph Hoelscher in Miles, Texas
  • Protein: 13.05%
  • Falling number: coming soon
  • Flavor profile: neutral and suitable for mixing with other high-value wheats
  • Best for: breads, pizza, muffins, cookies

TAM is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated.

A good performing wheat that makes great bread, pizza, muffins, and cookies, with a relative neutral flavor that makes it suitable to mix with other high value wheats.

    Customer Reviews

    Based on 197 reviews
    99%
    (195)
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    R
    R.K.

    Great for making bread. 👍

    L
    L.F.
    Excellent

    I’m not the most skilled or creative of bakers and this is the first time I’ve used special milled flours. I baked 3 loaves of bread right away - gave several to friends and we were all delighted! Consistency, texture and taste were fabulous! Thank you so much for a great product - looking forward to more baking trials!

    B
    B.H.

    TAM 105

    L
    L.W.
    Would purchase again

    I have tried 4 different whole wheat flours from BSM and this one is my favorite because it easily forms a good gluten structure. Some of the other more expensive flours didn't work as well for me on that point, though they are tasty.

    K
    K.B.
    TAM 105

    For my sourdough bread, I had been using 25% whole wheat (one type or another from BSM) and 75% high protein white flour from the grocery store.
    Ever since I switched to TAM 105 for my white flour, my bread is distinctly better. No more switching on that 75% but I do have fun trying the different whole wheats.

    BSM Reviews

    See what customers say

    2935 reviews
    98%
    (2885)
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    B
    Marquis
    B.M.
    Upped the game for my favorite Whole Wheat Sourdough Sandwich Bread

    I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!

    Even if I made a mistake, its worth it

    Quick little fact: Not all corn pops, crazy huh!? Anyways I bought this corn for one reason, but even if I can't use it for that particular reason, it's amazing quality. I will be using this to plant outside and make some tortillas and posole. An A+ in my book!

    B
    Sonora
    B.M.S.O.
    Great flavor…a complementary flour

    Really like Sonora…made the yeasted loaf bread recipe on this site and it came out OUTSTANDING. It casts a yellow tone, almost like an egg bread …

    I also made Sonora and Yellow Cornmeal Pancakes this weekend…WOW!. Super soft, cake-like…yep, added blueberries and some maple syrup, with a banana sideline. GREAT! Try It!

    Robust stuff!

    You really know you're eating corn bread when you use Oaxacan Green. I used my traditional cornbread recipe using this cornmeal, all-purpose flour, sugar, salt, baking powder, eggs, milk, melted butter and Crisco just to see how it compares to yellow cornmeal from the store. This Oaxacan Green cornmeal doesn't disappear into the batter, but stands out in the bread, announcing "I am here!" The texture is heavier, denser, and more substantial than regular cornmeal, and it took a bit longer to bake. It is quite filling too -- not so much an accompaniment to a meal but a meal itself. . One piece was lunch! I think this cornmeal was not ground to dust, like most cornmeal, so it holds its flavor, texture, and personality much more. Great stuff! And something different! There will be no boring corn breads in this house from now on.

    Great garbanzo beans!

    Great texture and taste to eat whole, for instance on salads. Also great for hummus.