High-extraction flour is a technical term that often prompts a lot of confusion from those unfamiliar with it. But with the debut of our new high-extraction flour, known as Baker’s Reserve Bread Flour , we’re breaking down just what it is and why it's a great choice for avid bread makers.

Understanding extraction rate in flour

The extraction rate of a flour refers to how much of the original grain — the bran, germ, and endosperm — ends up in the final flour. A high-extraction flour typically has an extraction rate of about 80% to 90%, meaning some of the bran and germ have been sifted out, but it still retains much of the original grain. Our Baker’s Reserve Bread Flour is a T85 flour, meaning its extraction rate is 85%.

To put that in perspective, whole wheat flour has an extraction rate of 100%; it retains the entirety of the grain, including the bran, germ, and endosperm.

High-extraction flour falls between white and whole wheat flour.…