josephmartins's Profile

King Arthur began offering unbleached cake flour several months back.

In response to my questions about the product, a KA rep wrote: "Thank you for your email. We do find that these are equal cake flours, with the exception of the color. While the bleached flour produces a pure white cake, the unbleached cake flour has a creamy off-white color
to it. The protein levels are the same level."

I have not yet used it, but I plan to give it a try shortly. Most of what I have read suggests that off-the-shelf bleached flour performs "better" (more volume, better structure) than unbleached simply because it is already artificially aged. However, I plan to let some unbleached flour age naturally for several months to see how it performs versus both bleached and non-aged unbleached. I hope to have results at the end of the year.