of the day. Is White Whole Wheat flour bleached? If not how is it made? If it is how can it be called organic if there are chemicals in there?
White whole wheat flour is made from a white wheat, whereas "traditional" whole wheat flour (as the folks at King Arthur Flour refer to it) is made from a red wheat. The red wheat contains additional pigments, primarily tannins, which also give it more flavor. Some people perceive the flour made from red wheat as bitter or grassy, so they prefer the milder flavor of flour made from white wheat.
Both are good (depending on your tastes) and both are good for you. Neither has been bleached and neither has been altered by additional chemicals.
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I kept seeing it referred to, but never an explanation. Can't wait to try it, I agree with the bitter taste, that's the only problem I have found with ww flour.
This is the greatest site on the web, no exceptions.
Your question was, "Is White Whole Wheat flour bleached? ". The short answer is yes and no. I believe Paul's remarks are specific to King Arthur WW flour, however, if you're using flour from another source, it may be bleached or unbleached. You've got to read the label to be sure. That said, it is not a sin to use bleached flour, even bleached AP flour, but the results (still pretty good tasting bread) will be somewhat less spectacular than if you use an unbleached bread flour.
since I haven't seen but a fraction of the white whole wheat flours in the marketplace. I can say that all of the white whole wheat flour that I have seen so far has been milled from white wheats, rather than being a bleached version of a whole wheat flour milled from red wheats. In addition to the KA brand, I'm also acquainted with the Wheat Montana brand's Prairie Gold white whole wheat flour.
Even though the lighting isn't wonderful in the photo in this link, you can see that the Prairie Gold white wheat in the hopper on the right-hand side is lighter in color than the Bronze Chief red wheat in the hopper on the left-hand side. Hence, no need for bleaching.
Whether any other millers resort to bleaching red whole wheat flours to be able to market it as white whole wheat, I don't know.
Thanks for the link, Paul. I've never seen that set-up in any of our local stores and I'll make it a point to check with some of them to see if it might be possible to create such a service in our region.
I just recieved a 50 pound bag of patent flour milled from hard white winter wheat grown in Kansas. I got it from farmerdirectfoods.com. They shipped it to me (Central Illinois) 2 days. They also sell a white whole wheat version , the same flour they sell to KA for their white whole wheat flour.
how much you paid for shipping? Their prices sure look good.
The estimated shipping on a 50 pound bag is around $30, depending, of course on where you live. The protein level is about 11.4 to 11.8 on the patent flour. I didn't pay anything for the flour because I'm a journalist working on a story about white flour v. red and they just sent it to me. But I can tell you that it's about the only place the public can buy white wheat patent flour for bread making. A lot of places have the Whole Wheat flour milled from white wheat-- KA for one-- but alomst none have the patent variety. Most of the high protein white wheat grown in the US today is grown under contract and and is not available to the public as a patent flour. Most of it is milled into whole wheat.
Hope this helps