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“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures.”

— Lionel Poilane


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Extraction is a miller's term that refers to how much of the original grain winds up in the final flour.

If all the grain winds up in the flour, the flour is said to be 100% extraction.  Most American white flours are around 70 to 75% extraction flours.


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