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Forum
-> Household Management
-> Kosher Kitchen
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amother
OP
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 Fri, Aug 09 2024, 10:07 am
What is the difference?
Could I bake a cake with bleached flour?
I usually only buy unbleached but I bought a new brand and didnt realize it is bleached.
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amother
Maple
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Fri, Aug 09 2024, 10:40 am
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How I understand it, after flour is made it’s left to sit out for a certain number of months. (It’s not left out, it’s left in controlled storage areas.) during that time, the flour gets more white, naturally, on its own. Bleached flour is flour that was made, and then literally had bleach poured into it to make it white faster. Supposedly it’s totally safe to use but I try to only get Unbleached flour. I think in europe only Unbleached flour is used. Please correct me if I’m wrong.
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amother
Ginger
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Fri, Aug 09 2024, 10:43 am
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Difference is that one has bleach and one doesn't. Plain and simple. Why anyone would want bleach in their flour beats me.
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zaq
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Fri, Aug 09 2024, 11:06 am
Either is fine to use. Like a PP, I can't fathom why anyone would want bleached flour. However, Southern cooking in the US prizes very white baked goods like white bread, angel food cake and so-called "biscuits," which are nothing more than very pale, very soft rolls the purpose of which is to soak up gravy.
Once upon a time, refined white flour products were affordable only by the rich, while the poor peasantry made do with coarse, unrefined, brown grain. Only when nutrition science discovered that much of the nutritive value of grain lay in the bran, did the situation reverse itself, with whole-grain products costing more than white. Bleaching is just an extension of the mistaken belief in the superiority and "classiness" of ultra-refined foods (presumably consumed by ultra-refined people.)
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Hashem_Yaazor
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Fri, Aug 09 2024, 11:23 am
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While I don't buy bleached, if it was what was available and I needed flour that time, I'd use it. It won't change the consistency of the baked item.
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