Bread flour choices
- Thread starter JoeV
- Start date
I use unbleached, too.
It's funny - I don't know why I buy the unbleached. I guess in my mind, I'm thinking bleach shouldn't be in my bread. But I have no idea how flour is "bleached" - there may be no bleach involved!
the theory behind "bleached flour" is TADAAA! a not yellow color.
'bleaching' will actually occur naturally if the flour is allow to "age"
early methods for bleaching involved bromate compounds which have become 'outlawed' in some countries.
see: http://www.prosphora.org/page8.html
provides a basic background to the question . . .
'bleaching' will actually occur naturally if the flour is allow to "age"
early methods for bleaching involved bromate compounds which have become 'outlawed' in some countries.
see: http://www.prosphora.org/page8.html
provides a basic background to the question . . .
FryBoy
New member
Use pretty much exclusively King Arthur flours... all are unbleached. I use some Caputo which I believe is also unbleached, surely not bromated.
Thanks, guys, for the info about bleaching flour. (Am I the only one who is confused now about flour?)
Tuscan Chef
New member
What involves bleaching flour, is it chemicals? We here don't have the choice. Flour has it's original coloration
For further discussion, see. http://chowhound.chow.com/topics/484917
I was too but JoeV set me straight, LOL. I now buy King Arthur unbleached bread flour and Hodgkins Mill whole wheat flour for my breads. I still use plain bleached all purpose flour for everything else.
Edit to my earlier post.... I'm now milling my own wheat and rye flours. I can't sift it well enough to get a white flour, but by putting it into a soaker overnight, and baking with it the next morning, there's no better way to preserve the vitamins 
