Turkey Red

  • Class: Hard Red Winter Wheat
  • Available types: Whole Wheat, Type ‘00’
  • Grown by: Pleasant Valley Ranch in Vinita, OK
  • Protein: 10.39%
  • Flavor profile: robust and wheaty
  • Best for: artisan hearth breads, pan breads, biscuits, crackers, cookies

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. Excellent “wheaty” flavor, very good milling and baking properties.

    Customer Reviews

    Based on 80 reviews
    Very good!

    Very good!

    Perfect flour

    Just getting back into baking bread. I have MS and have been on a keto-type protocol. I used to bake all our bread, but thought gluten had to go away. Looking like it’s more a problem with non-organic, herbicided, modern wheat. Diving back in after three bread free years. Here’s hoping, because I have found Barton Springs, and don’t want to give it up!

    Superb flour

    This is one of my favorites. Superb for cookies, pie crust, and other standard kitchen uses. An added bonus, this flour DOES NOT inflame my arthritic joints!


    Turkey Red

    Over the Top

    Truth spoken, it was awesome to work with this product. Once the gram equivalents and temperature was worked out, I used a 12 hour feeding schedule for five days to develop an "over the top," natural starter from my first bag of Turkey Red. Subsequently, I mixed and bulk fermented a triple batch of dough, before refrigerating the starter. The resulting loaf, biscuits, and cinnamon rolls from that dough were a whole new experience in my baking world. The chew was beautiful and the crust was crisp. The fruity aroma and flavor were a true pleasure. For the second use of the same starter, I removed my jar from the refrigerator and fed the starter twice, on 12 hour intervals. It was as totally, vigorous as before going in the refrigerator. As it happened to be a snowy day and a chill was on the house, I warmed the oven a little, turned it off, placed a towel on the rack, and let the starter jar have a little time to absorb some of the gentle warmth. After feeding, it was so robust it doubled within two hours. After the final Rubaud, preparing the first triple batch of dough from this round of starter, the dough went "over the top," literally, of its Carlisle, raising the lid. And, no kidding, the nutrition and health benefit is a total game changer for us. Thanks for great instruction and an "over the top" product.

    BSM Reviews

    See what customers say

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