| If you've ever found yourself staring blankly at the rows of seemingly identical (but somehow impossibly different) bags of flour in the baking aisle, you've probably wondered: "What the heck is the difference between bleached and unbleached flour?" You’ve come to the right place. You might be surprised to learn that flour is a pale yellow color when it's first milled. It's actually the aging process—and exposure to atmospheric elements—that turns the flour white, usually after a few months. Aging doesn't just affect the flour's color—aged flour bakes better, too. Read more... |
