HiTech RedNeck wrote:
> "Tw" > wrote in message
> ...
>
>>I will be fixing easter dessert this year calling for all purpose white
>>flour.
>>I have a small bag of unbleached white flour on hand and was wondering
>>if I could go ahead and use this instead of buying bag of white flour
>>which would end up getting throwed out as we don't use regular white
>>flour maybe once or twice a year.
>>TIA
>
>
> Is the dessert supposed to come out really snowy white? No colored
> ingredients not even egg yolks or vanilla extract (except clear)? If so,
> splurge and get the bleached stuff. It'll make a small amount of difference
> in the looks plus it'll be fresh.

Bleaching flour isn't to whiten it. It's to simulate the effects of
aging. Freshly milled flour isn't as good as either aged or bleached
flour.

Pastorio