over the past two weeks, i've been reading through amy's bread -- a cookbook from one of new york city's favorite bakery. and i found out something interesting about flour.
have you ever wondered the difference between "bleached" and "unbleached" flours? i hadn't given it much thought. i'd just buy what was on sale. then amy's bread enlightened me on the difference.
"'bleached flours' are lightened with chlorine compounds and other chemicals." the name really says it all, but i guess i never thought the flour was really bleached with chemicals.
now i am disgusted that i have been blindly buying bleached flour on most occasions. i really don't want to cook with chlorine. and i don't care if my flour is bright white or a more natural cream color. so, from now on it will be unbleached flour for the pikes. thank you, amy and toy.
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2 comments:
I just found that out about amonth ago and have compleatly switched.. It totally grosses me out. I found a diffrent and more graphic way. eek!
good for you! i switched when we lived in abq the first time and now i am using even more white wheat flour. little changes all the time will lead us to a healthier life. love you!
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