Several months ago, I was shopping at the dollar store. Flour was on sale and I needed some, so I got a five lb bag. I wasn’t really paying attention, so I was surprised and a little upset with myself when I got it home and realized it was bleached flour. It’s been sitting in my cupboard, unopened, ever since.
What is the point of bleached flour? Why is it still produced? Are there recipes that specify “3 cups of bleached flour?” I googled it and read several articles about it; none had anything good to say about it. In fact, 90% of the articles called it dangerous because of the toxic and carcinogenic chemicals that are used in the bleaching process. It takes less time to produce, so it’s cheaper. That’s about the only positive thing that was said about it. One article claimed that because of its finer texture, it is good in cakes and quick breads, but that seems to be a very specious argument for using it. “The texture of these cupcakes is so lovely and soft! Of course, consuming them may very well give you cancer. Care for another?”
I guess I really don’t have a question here. Perhaps I should have posted this in petty vents. Okay, maybe one question; do any of you have a suggestion for using my 5 lb bag of bleached flour. I don’t need any doorstops...
What is the point of bleached flour? Why is it still produced? Are there recipes that specify “3 cups of bleached flour?” I googled it and read several articles about it; none had anything good to say about it. In fact, 90% of the articles called it dangerous because of the toxic and carcinogenic chemicals that are used in the bleaching process. It takes less time to produce, so it’s cheaper. That’s about the only positive thing that was said about it. One article claimed that because of its finer texture, it is good in cakes and quick breads, but that seems to be a very specious argument for using it. “The texture of these cupcakes is so lovely and soft! Of course, consuming them may very well give you cancer. Care for another?”
I guess I really don’t have a question here. Perhaps I should have posted this in petty vents. Okay, maybe one question; do any of you have a suggestion for using my 5 lb bag of bleached flour. I don’t need any doorstops...