Description
Yecora Rojo Wheat Flour is made from a hard red spring wheat known for its creamy texture and robust performance in bread making. This variety was developed in Mexico, and is favored by many artisan bakers for its strong gluten content and excellent fermentation tolerance, which are essential for creating high-quality breads with good volume and a desirable chewy texture.
This variety was grown by Covered Bridge Farm, a small farm paying close attention to the biodiversity of the soil and the nutrient density, as well as the flavor, of the grains. This was a small crop which started with just
Our flour milled from Yecora Rojo wheat has a 12.5% protein content, which contributes to its strong gluten network. This makes it an excellent choice for breads that require significant structure, like sourdough, baguettes, and other European-style artisan breads.
The classic creamy white color of Yecora Rojo, with a hint of red inherited from the hard red hue of the wheat grain’s bran. When baked, it imparts a subtle, nutty flavor that complements a wide range of bread recipes. Its ability to absorb a lot of water makes it very popular among bakers who prefer a moist, tender crumb in their bread.
Early Bird Farm is always on the hunt for the highest quality California grown grains that provide consistency as well as diversity of flavor and nutrition. Yecora Rojo flour is often praised for its consistency and reliability in baking, providing predictable results that are crucial for professional bakers and enthusiasts alike. Whether used alone or blended with other flours, our Yecora Rojo hard red wheat flour is a staple in the pantry of those who appreciate high-quality, flavorful breads.
https://engrain.us/understanding-wheat-protein-content/ https://www.themomentum.com/articles/how-regenerative-farms-support-biodiversity-and-food-systems https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7316921/ https://www.uswheat.org/crop-quality/hard-red-spring/ https://www.healthline.com/nutrition/wheat-bran
