I baked with White Sonora flour back in September - those of you who were subscribing then. White Sonoro is a Landrace variety wheat that was brought to America by the Jesuits in the 1600s. It grows well in low water conditions and, by the late 1800s dominated wheat production in the Central Valley. I found a family run mill in Arizona that sources and grinds White Sonora and purchased a couple of bags of flour and berries from them.
The sonora white berries (seeds) are small and round - almost like pearl barley - and, sitting next to a kamut berry (long and large), look like they are from a different species altogether.
White Sonora has a lower protein content than most baking flours so cannot be used on its own to make bread (it's gluten content is too low.) It can be used at a 100% for cakes (Cake flour has a lower gluten content than all purpose flour.)
A Note on Germination
I am germinating the White Sonora berries (Sprouting them) for Saturday's bake as we speak and it is a marvelous, mysterious process. Seeds need the right combination of water, oxygen and light (or lack thereof) for their metabolic machinery to be switched on. And when it is, things take off.
This Saturday's Bake
This Saturday I will bake loaves made with organic white flour, whole grain white sonora, sprouted white sonora berries and some high extraction flour.
Your Canadian Baker