Hello all, kudos on the great site here. I love the fact that there are so many like minded people that have gathered together in an effort to spread the knowledge about bread. I am new here and I have noticed on several posts that "high-extraction flour" is being recommended to be used or was used. I was wondering what that is. Is it a special blend of flours, a certain grind, or is it a variety all in its own. Any help in the matter would be greatly appreciated as I am always looking for ways to make mine more delicious.