Q: I see that many baking recipes are calling for unbleached flour. If I use bleached flour, should I make any changes to the recipe? Thank you.
Sent by Barbara
Editor: The protein levels in unbleached and bleached flours are the same, so they can be used interchangeably. However, some claim that bleached flours are whiter in color, and others say that the flavor in unbleached flours are the same. Here's more on the topic of bleached flours:
Readers, what do you think?