Hi Philippe! You're correct that whole wheat flour has more health benefits than its white counterpart due to the bran and the germ of the wheat berry still being in the flour. However, this fact does not mean flour with the bran and the germ sifted out is in anyway toxic. As Maurizio points out, everyone has a different preference on how open a crumb structure should be. Whether you prioritize nutrition, texture, or flavor, all are important components of bread baking. Happy baking!

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