Posted by Jordan on March 17, 1999 at 17:12:32:
I am doing research for my cookie business and coming across questions that my LaVarenne cookbook has no answers to.
1. In terms of final product for my cookies, does unbleached vs bleached make a difference.
I read on the King Arthur web site that bleached flour is an inferior product (whatever that means) and that producers of bleached flour often add BROMATE,(banned in California & Canada) which causes cancer. Any thoughts?