Another question about ingredients.

Question

If one is using AP flour to bake the sourdough loaf, does it matter whether bleached or unbleached AP flour is used? Are there differences in the crumb (or anything else) in the ultimate end product depending whether bleached or unbleached flour is used, and, if so, what?

Thanks in advance for any thoughts on this matter.

gandalf · Answer

Thanks!

gandalf · Answer

Thanks!

AntoniaJames · Answer

The protein content in bleached flour is lower as well, making it a particularly poor choice for no-knead and other yeasted breads.  ;o)

drbabs · Answer

I just took a bread class at Barton Springs Mills here in Austin. During the tour of the facility, the owner explained how flour is milled and processed. They stone grind their flour, and have clever non-chemical ways for ensuring aseptic storage. The more processing, the more nutrition is lost, including beneficial bacteria that live on the wheat and contribute to the healthfulness of the products.

If the choice is between bleached and unbleached flour, use the unbleached.

Another question about ingredients.

4 Comments

Popular on Food52