“Unbleached flour is naturally aged after milling, during which time it slowly oxidizes and whitens. Bleached flour, on the other hand, uses chemical treatments to manually speed up this process. Both can be used interchangeably in baking.”
I’m aware but why would anyone use the bleached flour? I mean are they marketed as bleached flour or are they just named white flour ?
Shouldn’t be it the other way arround? The unbleached flour is the actual normal flour and the bleached flour should be called “bleached flour” to make people aware of the treatment? Kinda wild…
But I digress, your cake still looks yummi and I still want to eat some ! 🥹
I think it’s kind of like buying organic. It will specifically state “organic” to attract those customers and if it doesn’t specifically say that, assume it isn’t.
But the most popular flours I’ve ever seen and used also specify:
Looks tasty yummi!!
Wait… What?
https://www.kingarthurbaking.com/blog/2023/11/16/bleached-vs-unbleached-flour
“Unbleached flour is naturally aged after milling, during which time it slowly oxidizes and whitens. Bleached flour, on the other hand, uses chemical treatments to manually speed up this process. Both can be used interchangeably in baking.”
I’m aware but why would anyone use the bleached flour? I mean are they marketed as bleached flour or are they just named white flour ?
Shouldn’t be it the other way arround? The unbleached flour is the actual normal flour and the bleached flour should be called “bleached flour” to make people aware of the treatment? Kinda wild…
But I digress, your cake still looks yummi and I still want to eat some ! 🥹
I think it’s kind of like buying organic. It will specifically state “organic” to attract those customers and if it doesn’t specifically say that, assume it isn’t.
But the most popular flours I’ve ever seen and used also specify: