Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
I've heard various rumors suggesting that using unbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...). Is this true? If so, why?
I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole wheat flour instead of pastry flour if ...