Questions should be about flour (wheat or any other kind) uses, storage, etc.

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15
votes
4answers
2k views

Do I need to sift flour that is labeled sifted?

Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
8
votes
2answers
8k views

What are the differences in bleached/unbleached flour for baking?

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?
6
votes
2answers
606 views

Do I really need pastry flour in my molasses cookie recipe?

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 ...