Whole Bread Wheat Flour, 100% Extraction

Our Hard White Wheat Flour from the HD-3086 (Pusa Gautami) variety represents the complete nutritional profile of wheat in its most natural form. Stone-milled to preserve every component of the kernel, this flour delivers exceptional flavor complexity and superior nutritional density for health-conscious bakers seeking authentic sourdough experiences.
 
Technical Specifications:
 
Variety: HD-3086 (Pusa Gautami) - IARI release, 2014
Protein Content: 12.5%+
Extraction Rate: 100% (complete kernel retention)
Ash Content: >1.5% (equivalent to T150/Farina Integrale)
Milling Method: Traditional stone-milling
Hydration Capacity: >100%
 
Perfect For:
 
Artisan Sourdough Breads: Full-flavored country-style loaves
Whole Grain Boules: Dense, nutritious round breads
Seeded Breads: Excellent base for incorporating grains and seeds
Long-Fermentation Breads: Develops complex flavors over extended rises
Health-Conscious Baking: Maximum fiber, vitamins, and mineral retention
 
Why Choose This Flour:
 
The 100% extraction rate means every part of the wheat kernel - bran, germ, and endosperm - remains intact, delivering complete nutrition and robust wheat flavor. Stone-milling preserves natural oils and nutrients while creating flour with distinctive nutty undertones that develop beautifully during fermentation.
 
Professional Tip: 
 
Requires higher hydration than refined flours. Allow for longer autolyse periods (30-60 minutes) to fully hydrate the bran and develop optimal dough texture.