hello all.....please help me!
I have a cake recipe that calls for unbleached flour, I just found out that I only have bleached pillsbury flour. will this work? or should I just go back out to the store and buy unbleached? Thank you!
Here's a thread from cooking club of america on the subject:
I'm no expert, but I have used bleached and unbleached all purpose flour interchangeably without any ill effects. (I can't even tell a difference in the results at all.) I have not bothered with the scientific facts on the molecular ability to rise, moisture retainment, and whatnot...
I do know that either one I use still makes a mean loaf of banana nut bread!
Bleached or unbleached might not matter in banana bread, but it does in butter cakes:
I also conducted an experiment making two of the same butter pound cake recipe in bundt pans, but one with bleached and one with unbleached flours.
The unbleached had a greasy lower portion, while the bleached did not....
Heat treating unbleached flour:
(For areas where bleached simply isn't available.)