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. It can be used as bread flour in any recipe.
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.
Certified Organic Stone-Milled Yecora Rojo Whole Wheat Flour - (2.5 lb)
- Class: Hard Red Winter Wheat
- Grown in: Hooper, CO by Jones Farms Organics
- Protein: 12%
- Flavor profile: Buttery, creamy and malty