IngredientIntermediate
High-Extraction Flour
Flour between whole wheat and white, with some bran removed.
Flour that keeps more of the bran and germ than white flour but less than whole wheat, usually made by sifting out only the coarsest bran. It gives a darker, more flavorful loaf that still rises well. It's a common choice for country loaves and hearth breads.
By Henry Hunter · Updated
Henry's notes from the bench
- If your whole-wheat loaves feel heavy, try a high-extraction flour. You give up a little fiber and get back a lot of lift.
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