I need to know if my mother in-law was right.

originally posted by: Skid Mark
a reply to: Spader
It takes a big man to swallow his pride and admit he was wrong. I know, I've had to do it quite a lot.

I hope you're not fat.
Sorry. As usual I couldn't help it

a reply to: Spader
Nope. I'm on the skinny side lol.

a reply to: Spader

Always unbleached. Something about flour being bleached just turns me off to cooking with it. I've even used bread flour to make cookies.

a reply to: Spader

For the love of god I wish you had never apologized and I read this post sooner!!!

Unbleached vs bleached.

So...... in the early 1900's people didn't like the milled natural yellow color of flour. So they decided to "bleach" it white. You see after a few months the carotenoids or pigments of the natural yellow flour will whiten.

YOU. WERE. RIGHT.

Credentials; graduate of the French culinary institute in NYC.