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    You are in: Home / Community Forums / Breads & Baking / Bleached vs Unbleached Flour
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    Bleached vs Unbleached Flour

    Tue Mar 11, 2014 6:52 pm Groupie
    I am baking quite a bit with my sour dough starter. I would like to buy flour in bulk but the last two stores I visited only had bleached flour in the 25 lb quantity. What is the difference between the two?

    Last edited by sydney2462 on Tue Mar 11, 2014 11:38 pm, edited 1 time in total
    Tue Mar 11, 2014 7:14 pm
    Forum Host
    I would always use the unbleached - you are lucky, I cannot find unbleached in that size package. I am all for using less processed ingredients when possible. The color will be a bit beige rather than white, but honestly you will not notice.

    The only time one would use bleached flour (at least in my kitchen) is for something where the end result is supposed to be really, really white, like angel food cake or Chinese steamed buns (though if it's just us, I use unbleached for those too).
    Tue Mar 11, 2014 11:37 pm Groupie
    Whoops I edited the op, I can only find bleached in large quantities.
    Wed Mar 12, 2014 7:51 am
    Forum Host
    Flour will naturally bleach to a white color, but we are not patient any longer, and flour is chemically bleached to make it white. Your breads should turn out fine, although if you are making a new starter, you are better off using unbleached or freshly ground flour.
    Wed Mar 12, 2014 8:12 am Groupie
    If I use the bleached for bread, will there be a color change?
    Wed Mar 12, 2014 8:18 am
    Forum Host
    The bread will be lighter in color. Of course, the exact color depends on other ingredients that you might be using in any recipe.
    Red Apple Guy
    Wed Mar 12, 2014 9:40 am
    Forum Host
    I, too, prefer unbleached flour. I do use bleached flour when I'm out of the unbleached. I did that yesterday, making pizza dough. It worked fine.
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