Yecora Rojo, a hard red spring wheat, is favored for its strong gluten, ideal for structured, voluminous breads. It yields a fine, smooth flour with an earthy flavor, enhancing artisan breads. Balanced in protein, it excels in yeasted and sourdough recipes, making it a go-to choice for bakers.
This is a companion discussion topic for the original entry at https://www.coloradograinchain.com/nexus/products/06b9bfc9-15f6-4e85-bac3-7b7a55e995ad