16 hours ago, cakewalk said:The whole bleached/unbleached thing confuses me. RLB had an explanation of it, I think it was in The Cake Bible, I'll try to find it later. In Nick Malgieri's books, in some cake recipes he specifically asks for bleached flour, other times unbleached. Other authors do the same, so clearly the different flours do aim for different textures. The late, lamented King Arthur Flour cake flour (Queen Guinevere), which they no longer make, was bleached. They decided to no longer use any bleached flours. A shame, because that was such a beautiful flour, made the lightest cakes. But as mentioned above, I don't think it would make much of a difference in a yeasted product. But then I wonder why RLB specifically asked for unbleached. Well, let us know how it comes out. I have no doubt that it will be great.
I did not know poor, dear Guinevere was discontinued. I still have some. I do not use it much.
I should get in the habit of labeling my flours.
