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Link to your collections, sales and even external links
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Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Naturally Leavened Sourdough Bread
TAM is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated.
A "foolproof" performing wheat with a relatively neutral flavor that makes it suitable to mix with other high value wheats.
Bread was pretty heavy; my well-proven recipe is MUCH better with the King Arthur flour I usually use.
Am gradually increasing amount that I add into my sourdough, had to learn to use it because it required increased rise time.
This flour tastes so hearty and the way I think bread should taste. It was such a pleasure to bake my own instead of buying it in the store. Fall will certainly be a time for more experimenting here in Texas.
Primarily use the 00 for breads and pastas. Stand alone flour with such a lovely flavor and texture.
TAM 105 flour makes really good bread. I have used it two times making bread and each loaf turned out perfect.
Bread was pretty heavy; my well-proven recipe is MUCH better with the King Arthur flour I usually use.
Am gradually increasing amount that I add into my sourdough, had to learn to use it because it required increased rise time.
This flour tastes so hearty and the way I think bread should taste. It was such a pleasure to bake my own instead of buying it in the store. Fall will certainly be a time for more experimenting here in Texas.
Primarily use the 00 for breads and pastas. Stand alone flour with such a lovely flavor and texture.
TAM 105 flour makes really good bread. I have used it two times making bread and each loaf turned out perfect.