At the market today and given away at Joel salatin's talk in Berkeley last night we have Sonora flour. This variety is an heirloom dating back to 1500 when it was thought to have been brought over from Europe by Columbus. It is a soft white wheat which means it will be a good pastry flour. It can be used for breads but the texture is not the same as the hard red (Expresso) or  hard white ( Blanca Fuerte) that we also have at the market today. There are plenty of one pound bags for which we charge $2.

For more info about heirloom varieties go to Monica Spillers Whole grain connection