High extraction flour: what it is and why bakers prefer it

The extraction rate of a flour refers to the amount of original grain, bran, germ, and endosperm, that remains in the final flour. A high-extraction flour has an extraction rate between 80 and 90 percent, meaning that some of the bran and germ have been removed, but much of the grain remains. A T85 flour has an extraction rate of 85 percent.

Whole wheat flour has a 100 percent extraction rate; it retains the entire grain, including bran, germ, and endosperm. High-extraction flour falls between white and whole wheat flour: lighter and less coarse than whole wheat flour because some of the bran has been removed through sifting, but it retains more flavor, nutrients, and color than white flour by keeping much of the original grain.

High extraction flour is popular for artisan bread because it offers a balance between nutrition and good gluten development. Ideal for rustic loaves, baguettes, and pizza dough, it is especially well-suited for sourdough bread, achieving a balance of flavor, nutrition, fermentation, and dough strength.

Bakers love high-extraction flour for artisan bread because it offers the flavor and nutrition of whole wheat flour, stronger gluten development and a more open crumb than white flour, and better fermentation thanks to minerals from the bran and germ that feed wild yeast and lactic acid bacteria in sourdough, promoting more active fermentation. If you're looking for bread that's tastier and more nutritious than bread made with pure white flour, but still rises well and has an airy crumb, high-extraction flour is an excellent choice.

Yes, it's excellent for feeding sourdough starter due to its beneficial minerals that boost its activity. The French specification T85 refers precisely to an 85 percent extraction rate: if you have a recipe that calls for T85 flour, this is the perfect choice.