I would like to know the difference between bleached & unbleached flour. I also would like to know when I should use them. At this time all I have used was bleached but I would like to know if my cakes would benifit from using unbleached.

See the below websites. I also find that if a recipe does not say which to use, I typically will use bleached as that was the more commonly used.

Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.


http://whatscookingamerica.net/Bread/FlourTypes.htm

http://baking911.com/pantry/flour,grains.htm

thank you