Unrefined Oils in Baking
Going to make a loaf tonight (not sure what, I've just been doing a lot of experimenting lately), and I was thinking of using some unrefined oil I picked up downtown.
I've been reading about the apparent health benefits of unrefined oil over refined oil, and I was wondering if anyone has baked with it? I have unrefined sunflower oil.
I only ask because I know unrefined oil cannot withstand high temperatures that come with frying and sauteeing; maybe they wouldn't be good for baking then?
Let me know if you know or at least have an opinion/idea!