What is the difference between high extraction rate flour and low flour?

Extraction rate refers to the percentage of the wheat kernel that is used to make flour. The higher the extraction rate, the more of the kernel is used, and the more nutrients the flour will retain.

High extraction rate flours are made with a higher percentage of the wheat kernel, including the bran and germ. This means that they are higher in fiber, protein, vitamins, and minerals than low extraction rate flours. High extraction rate flours also have a more robust flavor and color.

Low extraction rate flours are made with a lower percentage of the wheat kernel, removing most of the bran and germ. This makes them lower in fiber, protein, vitamins, and minerals than high extraction rate flours. Low extraction rate flours also have a finer texture and milder flavor.

The table below summarizes the key differences between high extraction rate and low flour:

| Feature | High Extraction Rate Flour | Low Extraction Rate Flour |

|---|---|---|

| Extraction rate | Higher | Lower |

| Nutrient content | Higher | Lower |

| Flavor | More robust | Milder |

| Color | Darker | Lighter |

| Texture | Coarser | Finer |

Here are some examples of high extraction rate flours:

* Whole wheat flour

* Graham flour

* Rye flour

* Spelt flour

* Cornmeal

Here are some examples of low extraction rate flours:

* All-purpose flour

* Bread flour

* Cake flour

* Pastry flour

The type of flour you use for baking will depend on the recipe. Some recipes are specifically designed for high extraction rate flours, while others work better with low extraction rate flours. If you are unsure which type of flour to use, consult the recipe or a baking guide.