I never in a million years thought I would ever care about flour but since baking using the cake bible I’ve been following the bleached vs. unbleached debate here and there on line.
After a couple of missteps (including a too hot oven) I have had very consistent results as Rose guarantees. But there are a lot of reputable bakers out there who seem to despise bleached flour for all kinds of reasons.
So…. has anyone tried the new King Arthur Unbleached Cake Flour?
The website interestingly seems to acknowledge that the cake’s texture are not as fine as they would be with bleached flour (and King Arthur also has a bleached cake flour) by saying that it results in a medium fine texture as opposed to its bleached cake flour which it claims produces an ultra fine texture.
If anyone has tried it, I would love to hear the results. A local market here sells unbleached cake flour in its bulk section, but from what I can tell from KA’s website, their may be some additional processing or treatment of some sort to give it the “performance characteristics needed for high quality cakes”
If this has already been addressed, sorry and please direct me to the thread