Yecora Rojo Flour (certified organic)

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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 4 Generations Farms
  • This is a Modern grain.Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 15.5%
  • 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 250 reviews
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    Thomas Watkin
    Yecora Rojo Flour

    I have tried many organic brands of flour over the last few years and this one is the best. I've used it mostly for making various kinds of bread and the flavor is wonderfully rich and complex. Will definitely be getting more.

    E
    Ellen

    I love smelling this flour in the bag almost as much as I love eating the sourdough bread I bake with it! The aromas are unbeatable!

    M
    Mark Hedley
    Best sourdough bread flour!

    Use 00/WW to keep the starter alive 2x a day. Use a blend of 00/Rouge de Bordeaux and just a touch of rye for my bread. Love it!

    E
    Eric James
    Great stuff

    First loaves with this were amazing. Used 100% 00, 80% hydration. Really nice flavor. Easy to work with. Get some.

    R
    R.D.
    Tarragon?

    I used whole berries fresh milled and baked into whole wheat yeast loaves. I have been baking with different flours and grains. I love spelt bread and decided to try this boutique whole grain. It had a unique scent that I couldn't quite put my finger on, somewhat sweet. The structure of the bread was fantastic, soft and airy. I didn't even add vital wheat gluten or sunflower lecithin. After tasting it, I have decided I think it has a hint of tarragon flavor/scent. I see others saying cinnamon, but it seems a bit earthier to me. I will probably not use it again in bread as it was not my favorite flavor profile (I think I'm just too used to king Arthur! Hah!) I thought I would share my experience.