An heirloom variety of Hard Red Winter Wheat first brought to the United States in 1870's, Turkey Red has superb flavor and baking qualities. Ideal for sourdough starters, hearty breads, pancakes, waffles, and muffins. 9-11% Protein (varies by growing year) Although named after the Turkish Ottoman Empire, in a somewhat typical classic misnomer, this variety's seedstock is commonly believed to have originated from Mennonite Crimean Ukrainian farmers, who immigrated to the Midwest in the mid-late 1800's, bringing this seed with them. All our flours are stone-ground in our on-farm granary, and are packed in recycled-paper bags lined with either wax or compostable polymer. For best quality, they should be kept dry and out of direct sunlight, and used within three months from the date of milling, listed on the rear of the bag. They can be kept in longer-term storage by keeping them in your freezer at zero degrees Fahrenheit.