FarmerGround's Description:
This is our best selling flour, most often used by artisan bread bakers as the primary or foundation flour in their bakes. It’s considered our strongest flour for bread baking. This is an 85% extraction flour that is sifted to remove a large portion of the bran. Removing some of the bran improves the flour's baking characteristics. It retains the wheat germ, resulting in great flavor and nutrition. Compared with the 'bleached white' look of most white flour, our high extraction flour has a creamy tan appearance. Similar to a T85 flour. See our FAQ page for more information on High Extraction.
What does 85% extraction mean? It’s the percentage of flour yielded from the grain milled after sifting. For example: 100lbs of grain is milled, the whole grain flour passed through a sifter that removes the large pieces of bran (15lbs) leaving the sifted flour (85lbs).
Used for: breads, pizza dough, pasta, and more.
Grains: Blend of Hard Red Winter and Hard Red Spring wheat, carefully designed for bread baking.
Protein: 12%