Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
This is a whole wheat flour in which the endosperm is very finely ground and the bran and germ are left fairly coarse. It is an American flour invented by Dr. Sylvester Graham, who also created the graham cracker, for which the flour is still primarily used today, though it can also be used to add texture and nutrition in any cracker making.