Bleached Or Unbleached Flour

Baking By babypooh Updated 4 Feb 2010 , 7:16pm by babypooh

babypooh Posted 4 Feb 2010 , 4:57pm
post #1 of 4

I purchased bleached and unbleached my cookie recipe I usually use bleached but wondered about the other flour....I will be baking with it but wondered in your baking of cookies with this flour what are the apparent differences you have noticed....what are the good vs bad of the two flours....thank you.

3 replies
leah_s Posted 4 Feb 2010 , 5:15pm
post #2 of 4

There really shouldn't be any difference at all. Bleached flour is lightened chemically. But given some time, flour bleaches naturally. King Arthur Flour allows enough time and oxygen for its flours to lighten naturally. As far as I know, most all other companies speed up the process with chemicals. But as far as performance, Ive never noticed any difference.

Mike1394 Posted 4 Feb 2010 , 5:35pm
post #3 of 4

In cookies, cakes, and pastries if you put the two next to each other you'll never tell the difference.

Where you'll taste the difference is in bread. Without going into to much detail. There is a huge difference in taste, and performance. There is also major differences in which month it's harvested in. icon_biggrin.gif


babypooh Posted 4 Feb 2010 , 7:16pm
post #4 of 4

Thanks ....I purchased from Costco....because its close....

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