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Link to your collections, sales and even external links
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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
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Link to your collections, sales and even external links
Add up to five columns
Click here to learn how to cook and sprout whole berries.
Yecora Rojo is a standout performer for bread making; it is texturally smooth and lightweight, while exuding buttery and creamy flavors that enhance the end results of any baked item. Out of all the varietals we offer, Yecora Rojo is a Mill favorite! It can be used as bread flour in any recipe. Learn more about it in this video.
A favorite of West Coast artisan sourdough bakers, like Tartine, Yecora Rojo was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico. It was first received in California in 1970.
The flour makes a great sourdough loaf. The crumb and crust are chewy without being tough or gummy. It’s a solid performer, you’ll see it during the bulk fermentation and in your end results.
Yecora Rojo Wheat Berries (certified organic)
So far, this has been my favorite tasting wheat. The resulting loaf is light, airy and very flavorful. If you have not yet tried, you are missing out. Give it a go.
I have bought Yecora Roho wheat berries several times because I really enjoy the flavor in sourdough bread I make with it. This wheat and Rouge de Bordeaux are my favorites.
Central Texans are lucky to have this mill here. Thanks for doing what you do. 🙏
The flour makes a great sourdough loaf. The crumb and crust are chewy without being tough or gummy. It’s a solid performer, you’ll see it during the bulk fermentation and in your end results.
Yecora Rojo Wheat Berries (certified organic)
So far, this has been my favorite tasting wheat. The resulting loaf is light, airy and very flavorful. If you have not yet tried, you are missing out. Give it a go.
I have bought Yecora Roho wheat berries several times because I really enjoy the flavor in sourdough bread I make with it. This wheat and Rouge de Bordeaux are my favorites.
Central Texans are lucky to have this mill here. Thanks for doing what you do. 🙏