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bleached vs. unbleached flour

Lucy E. (Q&A ID 4426)Lucy E. (Q&A ID 4426)
in Baking

Is it better to use bleached or unbleached flour in cookies and pie crust? Please explain why you recommend one over the other.

Comments

  • Lynn C. (Q&A ID 662)Lynn C. (Q&A ID 662)

    Hi Lucy - When flour is freshly milled it's actually yellow and naturally whitens as it ages. Historically, consumers found yellow flour unappealing. Aging takes time, however, and most producers don't have the time (i.e., money) to wait for the process to happen naturally so flour producers started to use benzoyl peroxide to "bleach" the flour. The benzoyl peroxide can cause baked goods to have "off" flavors, usually in things like cakes, biscuits, or scones, where other flavors can't mask it. We aren't bothered by the yellow color and like our flour "pure," so we prefer unbleached flour. I hope that helps explain it. Best, Lynn C.

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