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Yecora Wheat Flour
  • Yecora Wheat Flour

    Yes! A bread wheat grown in Victoria.


    A favorite of West Coast artisan sourdough bakers, Yecora was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture. It was first grown in California in 1970. This flour is a blend of the best Yecora varieties from the Burrum Biodynamic trails over the last few years. Beautifully aromatic when milled, it bakes into a full flavoured loaf with lovely texture. Initial breadmaking tests by Burrum Biodynamics, Blue Wren Bakery & us were all very promising. An excellent combination of strength, extensibility and flavour. Victoria isn’t generally known for good bread wheats, so this one is particularly exciting.


    It remains little known in Australia, and as far are we know, grown only by Tania and Steve of Burrum Biodynamics. We so excited that all their hard work has resulted in such a beautiful flour to bake with!

    • SOURCE

      Grain supplied by Burrum Biodynamics. Tania and Stephen are leaders in regenerative agriculture. They're generous in sharing their knowledge and produce grains, legumes and pulses with fabulous flavour, grown in healthy soils and filled with nutrients, not chemicals.


      If you have any concerns, please let me know. I'm always happy to help resolve anything that might not be quite right or as you expect it.


      Available for posting.

      Also available for collection at the Castlemaine, Lancefield and Woodend Monthly Farmer's Markets. If you can't collect from one of the Markets, just get in touch and we'll make a plan.

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