Side-by-side comparison
Whole Wheat Flour vs High-Extraction Flour
| Whole Wheat Flour | High-Extraction Flour | |
|---|---|---|
| Protein | 13.00–14.00% | 12.00–13.50% |
| Absorption (× bread flour) | 1.075 | 1.030 |
| Hydration range | 75–85% | 72–82% |
| Category | whole-wheat | high-extraction |
| Ash % | 1.60 | 1.10 |
Whole Wheat Flour
Whole wheat flour contains the entire wheat kernel — bran, germ, and endosperm. Bran absorbs ~7.5% more water than refined flour, and the sharp bran particles cut through gluten strands, reducing effective gluten structure. Protein is higher by weight (13-14%) but functional gluten is lower. Result: whole wheat needs higher hydration (typically 80%+) and produces a denser, more flavorful crumb. WSU Bread Lab research shows hard red winter wheat varieties (Yecora Rojo, Warthog) mill into premium whole wheat for sourdough. King Arthur's Traditional Whole Wheat is a reliable reference.
High-Extraction Flour
High-extraction flour (also called 'T85' in French classification or 'sifted whole wheat' colloquially) contains 80-90% of the wheat kernel — more of the bran and germ than refined bread flour (which extracts ~72%), but less than whole wheat (100%). The result is flavor complexity approaching whole wheat with handling properties closer to bread flour. Absorption is 3% above bread flour. Central Milling's Artisan Bakers Craft Plus and Bob's Red Mill Artisan Bread Flour are references. Chad Robertson's Tartine Country Loaf historically used high-extraction at 80% + whole wheat at 10% + bread flour at 10% for its signature flavor profile.
Substitution math
When substituting Whole Wheat Flour for High-Extraction Flour in a recipe, adjust hydration by about 4% — add more water because Whole Wheat Flour absorbs more than High-Extraction Flour.