Germ

The small embryo of the grain kernel, the part that would sprout into a new plant. It holds most of the grain's oil along with vitamins and enzymes, which adds flavor but is also why whole-grain flour can go rancid. White flour is milled without it, and some bakers find that germ compounds can soften a dough slightly.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• That nutty smell when you open a bag of fresh-milled flour is mostly the germ. If it smells like old crayons or paint instead, the oils have turned.