Search

Slightly, yes. Let your dough rest after mixing to assess hydration and add more water or flour as needed. These flours behave a bit differently due to the natural components retained in stone milling.

Choose based on your baking goals: 

• Go with Whole Grain for maximum nutrition and deep flavor 
• Try T-85 for balanced artisan baking with good rise and flavor 
• Use T-65 for versatile bread baking 
• Opt for T-55 for tender pastries and cakes 

Use ROC® White Sonora Flour (T-55). Its softness and fine sift make it perfect for delicate textures.

A: ROC® Red Fife & White Sonora All-Purpose Blend is ideal. It’s balanced and works in most recipes as a 1:1 substitute. 

ROC® Skagit 1109 Flour offers excellent fermentation strength and flavor complexity, ideal for sourdough. 

Try the ROC® Blue Beard Durum & White Sonora Blend. It creates flavorful, elastic dough perfect for pasta and flatbreads. 

A soft heirloom white wheat with a delicate, creamy flavor. Our finest pastry sift is T-55 for delicate applications such as light cakes and laminated pastries. This is where Sonora really shines! You get the flavor and nutrition of stone-milled heritage wheat AND the delicate texture needed for pastry.

White Sonora is best for:
• Cakes
• Pastries
• Tortillas

A versatile blend combining Red Fife’s rich hard red wheat flavor with White Sonora’s soft nuttiness. The combination of a hard and soft wheat makes this an ideal all-purpose blend for all baking applications and can be used as a 1:1 substitute in most recipes.

Ideal for:
• Quick & Yeasted Breads
• Dinner Rolls
• General Baking

Blue Beard Durum is a high protein wheat prized by Italian pasta makers. When combined with our soft White Sonora, this mixcreatesa dough that is flavorful, and both elastic and tender, making it ideal for:

• All pasta applications (see our pasta recipe)
• Flatbreads

A modern hard red winter wheat with a rich, complex flavor and a high protein content, and a lovely deep caramel color that presents beautifully as artisan boules in a bakery window or on the table. Ideal for: 
• Sourdough Loaves 
• Sandwich Breads 
• Pizza Crust 

Extraction rate refers to the percentage of the whole grain that remains in the flour after milling and sifting. A higher extraction rate means more of the original grain is retained, including bran and germ, which contributes to flavor, nutrition, and color.

The T-rating system (e.g., T-55, T-65, T-85) is based on the ash content and is commonly used in Europe, especially France. It indicates how much of the grain is included in the flour and helps bakers understand the flour’s composition.

Whole grain flour contains 100% of the original grain: endosperm, bran, and germ. It’s best for hearty artisan breads, rustic loaves, and nutritionally focused baking. Expect bold flavor, darker color, and dense texture.

T-85 flour contains about 92% of the grain, striking a balance between whole grain and refined flours. It delivers great flavor with a lighter texture and is perfect for artisan breads, pizza dough, and sourdough with plenty of chew.

T-65 is similar to all-purpose flour in the U.S. It contains about 65% of the original grain and is ideal for country breads and baguettes. Expect a lighter crumb with some wheat character.

T-55 flour is finely sifted and very low in bran and germ, resulting in a soft, light flour. It’s perfect for pastries, cakes, croissants, and other delicate bakes where texture matters most.