Wisconsin No 2 is a selection of Turkey Red that began in 1905, when the University of Wisconsin sought out a Turkey Red cultivar suitable for growing in Wisconsin's climate. Wisconsin No 2 was released in 1917 and was grown in the state for a few years until the Wisconsin market changed over to soft red winter wheat around WWII. In 2015 we requested a 5 gm sample of Wisconsin No 2 from the USDA Small Grains Collection and began growing it out. Wisconsin No 2 produces flour with 1-2% higher protein than the Ehmke Turkey Red we have been selling up until now. 2019 quantities of Wisconsin No 2 are very limited, as most of our harvest will be going back into the ground as seed this season.