Can you do this? I have a big bag I bought to make one recipe that was a flop, but I don't have any other recipes that call for the unbleached. Can it be used in place of regular AP?

Since AP flour comes bleached and unbleached, I'm not sure which is considered "regular."

However, I wouldn't substitute unbleached flour for any cake recipe that contains a significant amount of butter such as a pound cake - unless the recipe specifically indicated its use.

Interesting article by Rose Levy Beranbaum on bleached vs unbleached flour (new info):

http://www.realbakingwithrose.com/baking_science/
http://tinyurl.com/2v3jthy

HTH

I was just recommended a book by a fellow cc member, Bakewise by Shirley Corriher. It is basically a baking science book. I am reading the debate on flours now. I am not finished reading so I won't comment, but the book is excellent.

I have done this and I don't like the texture.

There is a famous chef whose name escapes me, but he is mentioned in Bakewise. He uses unbleached flour and cornstarch together. I tried this and got a denser cupcake and didn't like it at all.

However King Arthur sells a Cake flour blend that is basically the same thing. I've made cakes and cupcakes with that flour and they were fine. So I don't know why I couldn't get what I wanted making the combo myself. But I would suggest using the King Arthur flour if you want to use unbleached flour.