Yecora Rojo Wheat Flour

Yecora Rojo represents a pivotal piece of wheat breeding history, developed by CIMMYT (International Maize and Wheat Improvement Center) in 1975 and tracing its distinguished lineage back to the legendary Sonora 64 variety. First released in California, this heritage hard red wheat has earned acclaim in artisan bakeries worldwide, most notably as the foundation flour at San Francisco's renowned Tartine Bakery.
 
Technical Specifications:
 
Variety: Yecora Rojo (CIMMYT heritage, 1975)
Lineage: Direct descendant of Sonora 64
Protein Content: 14%+ (exceptionally high)
Classification: Hard Red Spring Wheat
Extraction Rate: 100% (complete kernel retention)
Antioxidant Profile: Rich in anthocyanins and phenolic compounds
 
Heritage & Provenance
 
Originally released in California's premium wheat-growing regions, Yecora Rojo carries the genetic legacy of Sonora 64, one of the most influential wheat varieties in modern breeding history. Its development by CIMMYT represents decades of careful selection for both performance and flavor characteristics that have made it a favorite among world-class artisan bakers.
 
Distinctive Characteristics:
 
The "red" in Yecora Rojo comes from high concentrations of natural antioxidants, particularly anthocyanins and phenolic compounds, which provide not only the distinctive color but also powerful health benefits. These same antioxidants contribute to the variety's exceptional flavor development during long fermentation processes, creating complex, nuanced breads that showcase terroir and time.
 
Perfect For:
 
Artisan Country Breads: The signature choice at Tartine Bakery
Long-Fermentation Sourdoughs: Develops exceptional flavor complexity
Heritage Grain Showcases: Premium applications highlighting variety character
Blended Specialty Breads: 20-50% addition for enhanced nutrition and flavor
High-End Restaurant Programs: Signature breads with provenance stories
 
Professional Recognition:
 
Yecora Rojo's reputation extends far beyond its technical specifications. As the base flour for Tartine Bakery's celebrated country bread, it has proven its ability to create world-class artisan loaves that command premium prices and loyal followings. This professional validation speaks to both its exceptional baking performance and distinctive flavor profile.
 
Why Choose This Flour:
 
Beyond its impressive 14% protein content, Yecora Rojo offers bakers access to the same heritage genetics used by internationally acclaimed artisan bakeries. The combination of exceptional protein quality, antioxidant richness, and proven performance in premium applications makes it ideal for bakers seeking to create signature breads with both technical excellence and compelling stories.
 
Professional Tip: 
 
Like black wheat, Yecora Rojo's antioxidants contribute to both nutritional benefits and flavor complexity that intensifies during long fermentation. Use as a signature flour for country-style sourdoughs or blend with other varieties to add character and visual appeal. The high protein content makes it excellent for long, slow fermentations that develop complex flavors.