Yecora Rojo Flour (certified organic)

Love making breads with this flour!

I now use this whole wheat flour for cookies, quick breads, crackers, and tart dough. It doesn’t have the kind of heaviness often associated with whole wheat flour, and no bitterness either. It has replaced all-purpose flour in my desserts. It has revolutionized my baking!

Yecora Rojo Flour (certified organic)

Worked so well with my whole wheat sourdough loaf

Great flour ways to handle with great flavor on breads

Yecora Rojo Flour (certified organic)

Yecora Rojo Flour (certified organic)

I used a combination of Yecora Rojo and Einkorn in making Newfoundland Raisin Tea Biscuits. They turned out excellently!

Just made a loaf of sourdough with 25% Yecora Rojo from Barton Springs. The bread came out fantastic. Great rise, nice crunchy crust with a light, open moist crumb. The flour makes a bread with a great flavor, much nicer than your standard whole wheat sourdough bread.

This has a bit of a sweet flavor, very different from other red wheats I have had.

I use Yeccora Rojo for my sourdough and love it. Nutty flavor and great texture.

I love this flour. It elevates my sourdough bread with a dimension of flavor that makes it very special. I only wish that I could buy it locally since the cost of shipping it to me makes it quite a pricey flour to use!.

super fun and very educational. Thanks to a great Barton Springs Mill team!

Flavorful wheat, great for sourdough bread. White YR is as flavorful as other varietals of whole wheats. A little thirsty as compared to standard 00 white wheats and little stronger gluten structure (seems to tolerate 85%+). Found to be a little bit harder to get a very open crumb but not bad. Maybe best as part of a blend.

I love using BSM flours and really appreciate the recipes offered on this site. Last evening I used this amazing flour to make their sourdough discard tortilla recipe and was absolutely blown away with the results. The recipe was perfect and and easy to follow and the end result was incredible. The tortillas baked up beautifully, were soft and and supple, and the taste was out of this world - a subtle sweetness with buttery undertones (plus, I love the color of them - not sickly white like store bought but a beautiful rich tan). I shared some with my neighbors and they are still raving about the depth of flavor and the texture. These tortillas and this flour will be on repeat for us! Thank you BSM for opening my eyes to the wonderful world of fresh milled flour!

I never bake using only one flour, so I cannot fairly rate any particular one. Most recently I have baked bread using Yecora Rojo, Marquis, and Emmer. Very pleased with the results.

My favorite flour for baking bread.

Appreciate you for your quality products . The flour is so fresh fine and delivered on time every time! Would keep ordering from you guys for more

excellent handling, dough structure; great taste
I used this for my standard whole wheat loaf, baked weekly.

Learning how to make sourdough has been extremely fun, and this flour is perfect for what I want taste wise!

Very happy with my wheat flour

Amazing quality! Perfect for my sourdough bread baking.

This is one of my favorite flours for sourdough.

Yecora Rojo Flour (certified organic)

Primarily use this flour along with bread flour with my bread bakes (primarily sourdough), rolls and pizza dough. Good rise, nice texture and flavor.

A great gift to my family member.

All the flours I’ve tried from Barton Springs Mill have been exceptional. I’m very happy with the results making fresh egg pasta. I simply sauced it as well, so the flavor of the wheat really shone through.

The Yecora Rojo flour is one of my favorites flour. It gives an unique flavor to my breads. Full of flavor and giving a good texture. Highly recommended.

Best WW flour I’ve had yet.

Love this flour for making my sour dough bread!

Yecora Rojo Flour (certified organic)

Yecora Rojo Flour (certified organic)

As I’ve figured out the whole sourdough process, this flour has played a primary role. Early on I struggled with other flours (mostly grocery shelf offerings) with little success. When I started feeding my starter 90% Yecora Rojo 00 flour with 10% Stardust whole wheat, my starter began doing its thing and my loaves have gotten better and better. I also use it as a companion flour in Barton Springs Mill rye sandwich loaf recipe. So good. I’ll continue to use it.