Grain & MillingIntermediate
Sonora Wheat
Soft white heritage wheat of the Southwest, for tortillas.
A soft white heritage wheat brought to northern Mexico and the American Southwest by Spanish missionaries in the 1600s and 1700s. It's been grown in the region for centuries and is prized for flour tortillas, crackers, and pastry. Its gluten is soft and extensible, so it rolls out easily but makes a tender, lower-rising loaf on its own.
By Henry Hunter · Updated
Henry's notes from the bench
- Sonora makes lovely flour tortillas. For bread, I blend it with a stronger flour so the loaf holds its shape.
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