The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour from Whole Grain Connection, Mountain View Farmers' Market, CA

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Polish Babka's picture
Polish Babka

Flour from Whole Grain Connection, Mountain View Farmers' Market, CA

Hello,

I was wondering if any of you tried the whole wheat flour from the Whole Grain Connection. They sell Sonora and Emmer whole wheat organic flour.  They also have malted wheat flour. 

I have some recipes that call specifically for freshly ground whole wheat flour and that one could keep up to the challange.

Any tips, experiences?

Thanks a lot.

Crider's picture
Crider

They've been the Johnny Appleseed of heritage wheats in the Western US for many years. I've used lots of Sonora, but for pastries such as scones, tortillas, etc. I've used Ethiopian Blue Tinge emmer for all sorts of things, but I like it best for pasta and tabouli. I really love the taste of both of them

Although Sonora is not a high-gluten wheat, you might be able to get a decent risen loaf out of it.

Polish Babka's picture
Polish Babka

So I bought a bag of the Sonora whole wheat flour and made 5 grain bread with it. Came out very tasty, lighier in color than when baked with WWF from Whole Foods and also softer. I did you some vital wheat gluten. 

I like the flour but it's expensive - $10 for 5 lbs bag...

Crider's picture
Crider

I've got cherry scones in the oven right now made from Sonora. But a loaf, I think I'll finally try. I bought my Sonora from a nearby farm, named Full Belly. I got 25 lbs of whole berries and paid $1.75 lb. Quite expensive! Compare to the 25 lb. sack of generic hard red winter wheat berries (organic) I got last week from Azure Standard for only $10.50. That's only 42¢ a pound, but it's nothing special as far as flavor or milling performance!