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Old 05-08-2012, 09:22 PM   #1
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Bleached or Unbleached Flour - Help

Not sure were to start..help!! :) My delima tonight.. bleached flour verses unbleached flour for cooking yeast rolls...Does it really matter???

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Old 05-08-2012, 09:29 PM   #2
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Quote:
Originally Posted by RebeccaAnn View Post
Not sure were to start..help!! :) My delima tonight.. bleached flour verses unbleached flour for cooking yeast rolls...Does it really matter???
I'd just use what I have available. I've done it often and it doesn't seem to matter. Welcome to DC Rebecca
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Old 05-08-2012, 09:40 PM   #3
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Welcome to DC, Rebecca!
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Old 05-08-2012, 10:00 PM   #4
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I've seen very little difference between the two. You would likely see a small difference in a fine textured cake (bleached performs slightly better).

Unbleached is a more natural product and is what I use.
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Old 05-08-2012, 10:15 PM   #5
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Use whatever you have on hand.
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Old 05-08-2012, 11:14 PM   #6
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IMO no difference except possibly minor appearance variation. If you're baking a cake then it could possibly make a difference. Bread, rolls, etc., I very much doubt it.

I haven't used bleached AP flour for years. It's a point of principle with me. I want a definite reason why I should use a more processed food vs. a less processed food, and I'll always buy the least processed food that gets the job done.

IMO part of the reason that bleached flour may be preferred by some is that it looks nicer in it's raw form. I scoff that.
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Old 05-09-2012, 09:16 AM   #7
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I've heard/seen some research, I do not know how reliable, that says that it is healthier to use unbleached flour.
In all the truth it will not make difference.
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