100% extraction flour which is also known as strong white flour.
The colour actually depends on many factors including the kind of grains and the milling process.
Expertise in Sourdough and Health:
Courses, Features, and Information on Sourdough Bread and Health
With a doctorate in nutrition and digestibility of bread, Dr Vanessa Kimbell teaches bread making, specialising in the gut microbiome, genetics, and the impact of bread on our health at The Sourdough School. This website is where Vanessa shares insights and expertise on bread, baking, health, and related topics, discussing the latest bread news along with updates on her books, courses, and upcoming events.