Gold 'n White Flour - high extraction?
So I just bought a 25# bag of Gold 'n White flour from our local farmer's market on the advice of the grain gurus there. I wanted a whole wheat flour or flour blend that was good for all-purpose baking. Not so high protein to be horrible in baked goods, but not so low to be useless in bread. They directed me to the Gold 'n White, which apparently has 90% of the bran removed (so presumably good for bread -- very little sharp bran pieces to slice through the gluten), is organic (yay!), and stone ground (double yay!). If I understand properly, this would be considered high extraction flour? The germ and all is still there, perhaps with a little loss, just 90% of the bran is gone. Flour is flour and I'll use it for something, just wanted to know what I had on my hands. :)