At the surface level, it’s reasonably easy to see a difference. Bleached flour is whiter and finer. This is because it has bleaching agents added to it.
All flour beaches naturally as it ages, which softens the flour and makes it whiter. Many manufacturers like to shortcut the process and add bleaching products to their flour. Better that than use up all the space in the warehouse while it bleaches naturally, right?
Some folks prefer bleached flour because it can provide more structure and volume to your baked goods. Other folks prefer unbleached flour because they don’t like the artificial additives.
In some cases folks can actually taste a bitter aftertaste from bleached flour.
Personally, I don’t see the wisdom in using flour that was bleached with chlorine. I’m willing to sacrifice some of the appearance of the food if it means we’re eating healthier.
- Bleached and unbleached flour are will actually provide different results, but those results tend to be mostly cosmetic in nature.
- Bleached flour is flour that was chemically bleached, usually with chlorine
- Unbleached flour is flour that has aged naturally without chemical aid
- Some folks care about the difference, many don’t.
What’s your preference?