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What is High Extraction Flour?

Eli,

I find recipes on the web for "high extraction einkorn flour". I do not see anything on your site that states this for your flour. Is it high extraction? I'm not sure what that means exactly, but from the recipes, it sounds like it will yield a softer bread. What is high extraction anyway? Thanks! Mindy 

Mindy,

The Heritage Grain Conservancy flour is fresh-millled each week, and has no extraction. Nothing is removed or sifted out. I close each 5 lb bag immediately after milling to prevent oxidation of nutrients. All the natural goodness is kept in. I recommend to freeze your flour to keep it fresh. In contrast a high extraction einkorn white flour has a shelf-life of a year, since it is dead white flour that has traveled thousands of miles to your kitchen from overseas. If you want to sift out the bran from my flour to make a lighter bread, you can boil it like porridge for a hearty breakfast cereal, or mix the boiled bran back in your bread dough, as I do, for a richer tasting bread.

Kindly,

Eli