Thursday, July 8, 2010
THE VERDICT: Bleached or Unbleached Flour
Remember way back in March when I did an Ask the Reader's Post about what your opinion was of unbleached flour versus bleached flour and promised you an update of my opinion once I had given it a fair trial. Okay, honestly I'm sure by now you've long forgotten all about it, but I really did want to let you know what I thought.
First off, let me just explain that I only just recently finished using that 5 lbs. of unbleached flour. So seriously, I wasn't just being lazy by not posting. :) On a side note, I was surprised to find it lasted that long; but I guess because of my pregnancy and then this warm weather I just haven't been doing much baking and therefore I haven't used much flour.
Anyway, so what did I think? Well, to be honest, I couldn't tell any difference in the things I used it in. I made cakes with it. I made cookies with it. I used it for cooking. And never once did it seem to make anything weird, heavy or just not right. So, my verdict? I'll be buying unbleached flour whenever possible. I mean after all, we can use every extra little bit of nutrition available around here!
So thanks for all the comments you left on my original post. They encouraged me to go for it and give it a try. And yes, I'm glad I did!