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 219 reviews
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    J
    Joan Farrington
    Good for pizza.

    We are new to making our own pizza dough. After ordering we were watching youtube & wished we had ordered Marquis. But the Tam105 worked fine. We also added some Semolina

    C
    CJG

    Wonderful place, wonderful flour!

    L
    Laura Goddard

    TAM 105

    J
    Joel Wood
    OO flour

    Great product and service

    B
    Ben Kaplan

    TAM 105

    BSM Reviews

    See what customers say

    3492 reviews
    98%
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    (2)
    Great taste

    Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

    G
    Bread Flours Bundle
    Grandma Vickie
    Great flour, great recipes

    The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

    Awesome bread !

    I am making delicious bread with your flour !

    Grain Tasting - Pancake Sampler

    Y
    Quanah
    Yvette in California
    Try Adding Quanah to your Sourdough

    One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!