From left, white whole-wheat flour (or “golden wheat,” in King Arthur Baking’s case), all-purpose flour and whole-wheat flour. (Scott Suchman; food styling by Lisa Cherkasky/Both for The Washington Post)

By Becky Krystal

I’m intrigued by the white whole-wheat flour thing. Why is it so desirable, and what do I need to know about it?

This is a question we received in our live weekly chat, where we help you level up your skills in the kitchen. The primary appeal of white whole-wheat flour is the fact that it is a whole grain, unlike all-purpose flour, which is refined to remove the bran and germ. That means the flour retains the nutrients and fiber of those parts of the wheat kernel. For comparison’s sake, 1/4 cup of whole-wheat flour (white or traditional) typically contains 3 grams of fi

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