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7:22
Bleached vs Unbleached Flour: What’s the Difference and Which Should You Be Baking With? | Food Chemistry |
By Abbey Thiel When shopping for flour, many of us grab the bleached bag without a second thought. It’s what our mother always bought. It’s bright white. It’s what we’re used to working with. But, if you paused for just a moment, you would notice a small section of unbleached flour on the same […]
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