Extraction Rate

The share of the whole grain that ends up in the flour, as a percentage of the grain's weight. Whole-grain flour is close to 100 percent, while white flour keeps only part of the kernel, often roughly 70 to 75 percent. Higher extraction means more bran, germ, minerals, and flavor, plus more water absorption and a heavier dough.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• At home you can estimate it yourself: weigh the flour before sifting and the bran you pull out. What passes through the sieve is your extraction.