Turkey Red Flour (certified organic)

Name: Turkey Red Flour (certified organic)
Brand: Barton Springs Mill
Price: 9.0 USD
Availability: OutOfStock

$9.00 - $18.00

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Rye Sandwich Loaf

Turkey Red can be traced to Crimea between the Black Sea and the Sea of Azov in the early 19th century and earlier to Turkey to the south of the Black Sea.

Mennonite immigrants brought it to the United States in the early 1870s, introducing it to the areas surrounding Marian, Reno and Harvey Counties in Kansas.

It became the dominant hard red winter wheat in Kansas and throughout the Great Plains in the 1920s. Known for its excellent “wheaty” flavor and very good milling and baking properties. It can be used as bread flour in any recipe.

Class: Hard Red Winter Wheat
Grown in: Vinita, OK at Pleasant Valley Ranch
This is a Heritage, Landrace grain. Learn more.

Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour What is ’00’?
Protein: 10.39%
Flavor profile: Robust and "wheaty"
We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pan Breads, Pizza, Pretzels, Yeasted Rolls and Breads

Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

Love Barton Springs Mill!

I am totally enjoying grinding my own grain and making my own flour. My breads are amazing. I leave most of the bran in the flour so I have more fiber content in my bread. It’s hard to pick a winner. But I love the Turkey Red, Yecora Rojo, Rouge de Bordeaux and the Danko Rye. Since each has a different protein content I sometimes mix them. You guys rock! Great online experience too.

Fantastic taste

Wonderful stuff!

Fragrant and great texture - I did a 50%-50% blend with Sonora for a sourdough that was exceptional.

I've been making bread for 60 years. Never seen anything like this!

White bread, 'whole wheat' bread, and mostly half white and half 'whole'. 'Whole wheat' flour is finicky to work with and rough, does not rise well.
This flour is a whole nother ball game. Smooth as silk, rises like a dream, don't have to mix in white flour to get it to come out right. I have made bread, pancakes, gingerbread and a Dutch baby. Every thing came out beautiful, tasty, filling and (this is so strange) my stomach feels contented.

I have also made a loaf of bread with Yecora Rojo. Oh, my goodness, it tastes so good. I'll be trying most of your flour varieties. But I think Yecora may be my bread flour.

Turkey Red

1 2 3

First Try Baking Sourdough Bread with 100% Einkorn

I’ve been wanting to learn how to use the heritage grains and experimented with the Blonde Einkorn flour and followed a sourdough recipe specifically using just Einkorn, It rose well and had a distinctive flavor and rich nutty taste. It's great toasted. Next time I'll try mixing it 50/50 with a different flour for bread. I look forward to trying it in other recipes. Ver grateful to BSM for offering these unadulterated grains which help folks with gluten sensitivities.

Whole berries

Love being able to get whole berries to mill myself.

Love Quanah!

Quanah is a great addition to sourdough baking. It is flavorful and has good elasticity. I mix it with other grains for a 30/70 whole grain and white bread flour.

Great Tasting products

I love the flour and hope to purchase more.

Awesome!

I made pancakes for entire family during Spring Break trip. Pancake loving grandson said they were awesome! I can’t think of a better recommendation. I used Sonora wheat for that batch and plan to use Buckwheat and Rye soon for dinner. I wish your flours were available locally.

Turkey Red Flour (certified organic)

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