Bleached vs. Unbleached Flour: What's the REAL Difference?

Ever wondered what separates bleached and unbleached flour? The answer lies in how they're aged. Unbleached flour is simply aged naturally, over time. This allows the flour to oxidize, resulting in a slightly off-white color and a denser texture. It's the 'old-fashioned' way of doing things, and many bakers appreciate its subtle, nutty flavor.

Bleached flour, on the other hand, undergoes a chemical process to speed up the aging. Chlorine gas or benzoyl peroxide are commonly used, resulting in a bright white color and a finer, softer texture. This process also slightly alters the gluten structure.

So, which one should you choose? For recipes where a delicate crumb is desired (like cakes), bleached flour is often preferred. For bread and other recipes where a chewier texture is desired, unbleached flour is a great choice. Ultimately, it comes down to personal preference and the specific recipe you're using. Experiment and see which works best for you!