Look closely at the flour bag. It will say either Bleached or Unbleached somewhere...I learnt at the FCI to use unbleached and bleached based on various applications, but now just use unbleached, as its less processed. Both types can be "Enriched", with increased nutrititional value by additives. Recently, Ive found unbleached cake flour, and started using that, it used to come only as bleached. There are lots of opinions on the matter, but I really cant tell the difference in taste nor texture, I just like less processed foods.
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