Yecora Rojo Flour

Weight
Type
Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Rye Sandwich Loaf

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.

  • Class: Hard Red Winter Wheat
  • Grown in: Alva, OK by Bob Baker, 4 Generations Organic
  • This is a Modern grain.  Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 13.5%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads

Remember! You don’t need a special recipeyou can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

    Customer Reviews

    Based on 194 reviews
    96%
    (186)
    3%
    (6)
    1%
    (1)
    1%
    (1)
    0%
    (0)
    J
    Jim Boyd
    Yecora Rojo Sourdough

    Combined with Einkorn Whole Grain flour for sourdough loaf. Combined flours had a very nice nutty flavor and great crust. Much different than with regular whole wheat. Would recommend it.

    K
    Karen
    Great results

    I had used Ruby Lee for my sourdough bread, loved it, but it went away. So I have been trying other flours, and am pleased with Yecora Rojo. It made a moist, tasty loaf!!

    M
    Maureen Hark

    I used your Yecora Rojo to make Focaccia and loved it. Will be making pizza this weekend in a friends brick oven and will be comparing the Yecora to your Tam 105, using the same recipe. Very much enjoying exploring your flours.

    L
    Liz B
    Fantastic Flour for Breads

    I bought the 00 Yecora Rojo Flour and made some fantastic artisan style boules with a higher hydration whole wheat recipe. Will absolutely order again.

    M
    Mike De Luna
    Whole wheat heaven

    This flour is excellent. I made a couple of boules with nothing but Yecora and they were so delicious, if you like that strong wheat taste. I found that an 80% hydration recipe works great for this flour. I'm looking forward to mixing it with other flours to get different tastes and structure.

    BSM Reviews

    See what customers say

    3920 reviews
    98%
    (3834)
    2%
    (69)
    0%
    (13)
    0%
    (1)
    0%
    (3)
    D
    Sonora Flour
    Debora Crosby
    I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

    This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

    P
    Spelt Flour
    Paul m
    Spelt pizza

    Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

    L
    Wrens Abruzzi Rye Flour
    Laura Sanders
    Great flavor!

    This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

    Beautiful Flour

    The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

    Best Flour I Have Ever Used

    I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.