I have a recipe that calls for unbleached flour. I have one bag of bleached flour and 1 1/2 box of cake flour. Would I mess up the recipe if I use what I have hand? Would it make a difference in the outcome of the cake/cupcakes?
Signed Confused About Flour 
I have a recipe that calls for unbleached flour. I have one bag of bleached flour and 1 1/2 box of cake flour. Would I mess up the recipe if I use what I have hand? Would it make a difference in the outcome of the cake/cupcakes?
Signed Confused About Flour
Well, using unbleached or bleached shouldn't change how it turns out. Unbleached just means harsh chemicals weren't used to make the flour white (and people should stop using bleached flour, I mean, really,,,, WHY?!?!?)
But... the cake flour? that is a finer flour and it might alter how it turns out, but it "should" be OK too.
Melissa
I always use what I have on hand. I 'now' just ignore whether it calls for bleached or unbleached. There are so many different types of flour out there now, that I think it is just a ploy for you to buy, buy, and then buy some more. I have never had any problems with the cakes that I make.
All I ever use is unbleached flour even if the recipe calls for all-purpose flour. Mixing the two will give you different results than if you would use only the unbleached. The cake flour is what will change the texture not the unbleached flour. I, personally, would try it. I don't think the results should be so dramatic.
Thanks everyone. My plan was to be a rebel and use the bleached flour anyhow. I just wanted to make sure I was not going to have a mutant cake or something.
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