Turkey Red

Very good!

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!

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

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.