We have a new heritage flour, White Sonora.  This is whole grain SOFT WHITE WHEAT FLOUR with bran that is so white that it looks like white flour. It is lower in protein, much like traditional pastry, flour but with outstanding flavor. It is used frequently in the South West for flour tortillas. It originally found it’s way to the southwestern part of the US in the mid-1700’s when Spaniards brought it to make communion wafers, thus it’s nickname “holy wheat”.

It is wonderful pastry flour for making quick breads and other baked goods that use baking powder instead of yeast.  As pastry flour, whole wheat White Sonora makes great muffins, scones, biscuits, cakes, pie crusts, cookies, flat breads, and pasta.

It is a flavorful addition when making bread but it needs to be mixed 50/50 with higher protein flour. It works well with Turkey Red white flour at about a 50-50% ratio, and with Turkey Red sifted at a ratio of 40% White Sonora and 60% TR Sifted.



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