Recently someone told me that cakes made with bleached a.p. flour are more tender than those made with unbleached a.p. flour. Is this true? If so, can someone explain what happens in the bleaching process to weaken the gluten?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.