Bleached Or Unbleached Flour For Cookies
Baking By rhondab Updated 2 Jun 2010 , 3:07pm by bonniebakes
A Cook's Illustrated magazine recipe from 1996 says that sugar cookies are one place where bleached flour is preferred over unbleached, making the cookies "much lighter and a better butter flavor" I'm in the habit of buying unbleached, just wondered what most folks use and if anyone has noticed a difference.
I use unbleached and unbromated flour for everything.
From what I understand, bromate/potassium bromate is often added to flour to increase strength and elasticity. It's considered a possible carcinogen and is banned in several countries. Supposedly as the product bakes, it "burns off" but there's always a chance it doesn't (especially if the item isn't cooked at a high enough temperature or is undercooked), or residue might remain.
I choose to use the least possible chemicals in anything I cook, so unbleached and unbromated is the way I go....
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