 | This article is rated C-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | ||||||||||
| |||||||||||
High extraction
editAs far as I can tell, high-extraction flour is a recent development and still a niche product. I suggest moving the discussion of high extraction flour from the "definition" section to the "high extraction" section. Ccrrccrr (talk) 01:37, 8 February 2022 (UTC)