Hi everyone,

I know the book says don’t.

Has anyone tried and succeeded? If so, what modifications were done?

My local grocery is going to stop stocking bleached flours.  Health trend, apparently. Sigh.

Thanks for your suggestions.

Hector, I’ve used bleached all purpose for my cakes, and I like the way they turn out better than when using cake flour.  I have not tried unbleached AP for cakes yet, I hope that what is happening at your grocery store is not going to be a national trend.  I would be interested to know what modifications may be needed as well.

MrsM

Sorry Julius!  I addressed my post to Hector, apologies!

MrsM

Julius, have a look on the site below and look at the links, discussions and contributions by others.

In Australia and UK (and possibly the whole of the EEC), bleached flour is banned, so Kate’s experiments have been very enlightening and successful - no need to worry. The solution works.

http://amerrierworld.wordpress.com/

Hi Julius… the problem with unbleached flour is that it doesn’t keep the butter suspended within the cake structure - resulting in a very greasy cake.  Do a search on the blog… there’s been a lot of discussion on the matter.  Also, do a search for “Kate flour”.

PS to Julius

Forgot to tell you, I enjoy your blog