I don't bake often but plan to make Merrill's mom's cream cheese cookies to bring to a shower this weekend. I bought unbleached all purpose flour instead of bleached. Will it make a difference?
Cynthia is a trusted source on Bread/Baking.
No, it shouldn't make any difference at all. Bleached flour tends to have a bit lower protein content than unbleached, but these cookies are beautifully tender regardless, and you should do fine.
Thanks. I will go ahead and try the unbleached flour.
Bleached flour has a lower protein content, so these cookies would be lighter and fluffier with the bleached flour.
Besides the protein content as people have already mentioned, unbleached flour may mean your cookies are not quite as white as they would be otherwise. But it would probably take a side by side comparison to notice the difference.
A question related to that question: is bleached flour the same as cake flour then?
Another question related to this: is bleached flour the same as cake flour?
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Well played. You deserve a cookie.
It's cool to be a cooking nerd
Swing batter, batter!
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