My curiosity has gotten the best of me and I am finding time to quickly get on here to share something interesting that I just learned. (Many of you may be ahead of me on this one!)
According to Better Homes and Gardens, there is really no baking/cooking difference between bleached and unbleached flour. The only differentiation between the two is that the bleached flour is made chemically whiter. Whoa! I think from now on I am going to be going the unbleached route!
