Very nice flavorful rye. Goes perfectly in my multigrain sourdough.
Used this in crescent dough and didn’t adjust so he was a heavier/tough dough.
These are my new favorite wheat berries.
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.