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: Boulder, CO by Dry Storage Mill 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 recipe… you 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!
