General Discussion

Bleached vs. Unbleached Flour

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Bleached vs. Unbleached Flour

David A. | Dec 12, 2003 11:57 AM

I recently made some Chinese soup that turned out very well, but they were just slightly yellowish rather than whitish. Is this because I used unbleached flour? Is there any good reason not to use bleached flour?

Why do bread recipes usually specify unbleached?

Just curious.

Best,
David A.

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