Unbleached flour?

[Guest guest]

I like to use wheat flour, but when a recipe calls for unbleached flour is it

best to use it or can it be substituted with the wheat flour?

Also, is unbleached flour the same as (or similar to) white flour? If not, what

is the difference?

Thanks!!

[Guest guest]

Unbleached is a kind of white flour: " unbleached white. " It depends

on what you're doing. Are you talking about making bread? If the

recipe calls for unbleached or white and you use whole wheat, it

won't rise as much. You need to add more yeast, add some vital wheat

gluten, let it rise longer, or some combination of the above.

 

Usually you can substitute 50% wheat flour for white and still be OK.

I will sometimes use 75% or 100% whole wheat, but do some or all of

what I mentioned above.

 

A great flour for bread is King Arthur 9-grain. You can use 100%

9-grain and it still rises well (though I'll still add extra yeast).

It makes absolutely delicious bread, but it is expensive.

 

http://www.kingarthurflour.com/shop/items/9-grain-flour-blend

 

Hope this helps,

 

Mike

 

 

At 02:57 PM 3/7/2010, itshotinjt04 wrote:

I like to use wheat flour, but when a recipe calls for unbleached

flour is it best to use it or can it be substituted with the wheat flour?

Also, is unbleached flour the same as (or similar to) white flour? If

not, what is the difference?

Thanks!!

[Guest guest]

Unbleached flour is all-purpose flour but it has not gone through the same

chemical process that bleached white all-purpose flour goes through to make it

ever more white so unbleached all-purpose is more of an off-white color but they

are used interchangeably in baking.

 

Most of the time it all depends on what the final product is going to be if

you want to substitute whole wheat flour for unbleached or bleached flour in a

recipe. If you are making a delicate pastry or a lovely cake, I personally

would not want to substitute whole wheat flour for unbleached flour....I have

not bought bleached flour since the advent of unbleached flour in the 70's (if I

am remembering correctly). If you are making a yeast bread, all depending on

what bread you are making, as to if you want substitute whole wheat flour for

unbleached flour. In yeast bread or quick breads, you might want to try just

substituting half of the unbleached with whole wheat to see how you like the

finished product.....then you are in a better position to decide if you want to

go all the way and substitute all whole wheat for all of the unbleached. Some

baked products might suffer somewhat if you substitute ALL of the unbleached

flour for whole wheat....but, you may love the more hearty, usually heavier

texture of an all whole wheat product. The best way to find out is..........to

try it. Good luck....

 

Nancy C.

East Texas