The Secret Behind Lehi Roller Mills’ Legendary Turkey Flour

As a home baker, I’m always on the hunt for the perfect all-purpose flour. I want something that will give my breads, cookies and cakes great flavor and texture without breaking the bank. Recently, I discovered Lehi Roller Mills’ Turkey flour and it has fast become my go-to for all my baking projects. But what makes this flour so special? In this article, I’ll share the story behind Lehi Roller Mills’ Turkey flour and why it has achieved legendary status among bakers.

A Little History

Lehi Roller Mills was founded in 1906 by a Mormon pioneer named John K. Robinson. He built a small flour mill near Utah Lake to grind wheat grown by local farmers. The mill originally produced a type of flour called “XXXXX High Patent” but by the 1920s they had created a new blend specifically for making bread – the Turkey flour.

This flour was named after the Turkey Red wheat varietal that was commonly grown in Utah at the time. Turkey Red wheat had excellent milling and baking qualities which made it perfect for bread flour. Lehi Mills trademarked the name “Turkey” and began selling their flour in 25 lb and 50 lb bags.

Over the years, the Turkey brand became synonymous with high quality bread flour. Local bakers and restaurants always asked for “Turkey” flour when they needed flour for baking bread. Lehi Mills has continued to produce this specialty bread flour for over 90 years, keeping the same name and using a similar wheat blend.

Made from the Heart of the Wheat

So what’s the big deal with Turkey flour? First off it’s made from hard red winter wheat which contains more protein than other varieties. The higher protein content (around 12%) gives breads a better rise and chewy texture. Hard red winter wheat also has a rich nutty flavor that comes through beautifully in baked goods.

To make Turkey flour, Lehi Mills selects the highest quality wheat available. The kernels are cleaned thoroughly then milled to exact specifications to achieve the right protein level for optimum bread baking performance.

Turkey flour is unbleached and unbromated. It relies on the natural cream color of the wheat rather than artificial whiteners. And it doesn’t contain any unnecessary preservatives or conditioners. The flour is just pure, nutritious whole grain goodness.

Perfect for Artisan Breads

With its high protein content and strong gluten development, Turkey flour is ideal for making artisan style breads. The flour gives great structure and rise to sourdough loaves, baguettes, ciabatta and other hearth-style breads. The higher protein content helps the dough stretch and retain gas as it proofs. This gives the bread a beautiful irregular hole structure rather than a fine, even grain.

Turkey flour also provides enough strength for wet, high hydration doughs used in artisan bread baking. As the starch absorbs more water, it forms a strong gluten network that prevents the dough from getting too sticky to handle. Using Turkey flour allows bakers to really push the hydration levels for maximum flavor and that nice open crumb texture.

The wheaty, malted flavor of the flour comes through wonderfully in the finished bread. Especially with naturally leavened or sourdough breads where the long fermentation accentuates the wheat’s natural taste.

Not Just for Bread

While Turkey flour was specially formulated for bread baking, it’s also fantastic for other baked goods like pizza dough, rolls, bagels and English muffins. The higher protein content gives these items a pleasant chewiness and sturdy texture.

Turkey flour also works well for baked treats like cookies, muffins and scones. While these items are more commonly made with lower protein pastry flours, the Turkey flour gives them a heartier texture and fuller flavor. For a multi-purpose flour that can do it all from breads to brownies, you can’t beat Turkey flour.

My Go-To Flour for Every Recipe

Ever since discovering Lehi Mills’ Turkey flour, I’ve made it my all-purpose go-to for every baking recipe. I know I can rely on Turkey flour whenever I need something that will rise up tall in bread loaves, give a sturdy base to pizza crust, or make tender yet structured cookies.

I love that Turkey flour is unbleached and unbromated. I feel good using a wholesome, additive-free flour in my family’s baked goods. And the rich, nutty wheat flavor it provides is unbeatable.

Lehi Mills has perfected their unique Turkey flour over many decades to create an incredibly versatile flour. Their dedication shows through in the consistent high quality of this product. It’s no wonder that savvy bakers have made it their top choice flour for over 90 years.

If you’re looking to step up your home baking game, I highly recommend giving Lehi Mills’ Turkey flour a try. It truly takes baked goods to the next level. Once you bake with it, you’ll never want to go back to regular all-purpose flour again. Turkey flour’s melt-in-your-mouth texture and full bodied flavor may just make it your new favorite too!