Best options for using up a large amount of bleached costco flour??
I'm still rather inexperienced at baking, but when I was just starting I bought a BIG sack of bleached, unbromated AP flour from Costco. I've since realized nearly all the recipies I try call for unbleached bread or AP flour and it seems to make a difference. For example, I just used it in the Lean Bread recipe from Peter Reinhart's "Artisan Breads Every Day" and it was typical of what I've found: crust thinner, loaf lacking richness/substance, more like a bland white sandwich bread from my childhood school lunches than something I'd eat with soup or make a big deli sandwich out of, let alone eat all by itself. Not bad, just not that good.
Looking around here and elsewhere, I see opinions vary on the topic, but I'd still like to ask. How would you use it up? I gather it can make good light cakes, but I don't want cake with dinner EVERY night.
I see flour varies regionally. I'm in California and I *think* it is ConAgra unbromated bleached AP flour. Original bag is long gone as I cycled it through the freezer in ziplocks since I knew I wouldn't use it up quickly. It seems much finer than the KAF AP and bread flour I've been using.
So, if you were on a tight budget and trying to use it up, what would you bake with it? Will it help to mix it with something?
Actual recipies or just general advice any guidance on using it in general would be great.