Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour named after Sylvester Graham. It is similar to conventional whole wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Word spacing look overspaced. The perfect word space is affected by the circumstance; “at larger sizes, when letterfit is tightened, the spacing of words can be tightened as well.” Two other gentlemen have expressed different opinions on what the space between words should be. Aaron Burns, a typographer, suggested that the lowercase “r” was the best size for spaces between words. Edward Johnston, a noted calligrapher, supported that the lowercase “o” was the more appropriate size of measurement for spacing. Word spacing Word spacing in typography refers to the size of the space between words. It should be distinguished from letter-spacing (the