& 1/2 cup unbleached flour; unsifted

Unbleached flour is a milled grain product derived from wheat kernels that has not undergone chemical whitening treatment. Unlike bleached flour, which is treated with oxidizing agents such as benzoyl peroxide or chlorine dioxide to accelerate aging and lighten color, unbleached flour retains its natural pale cream color and develops its gluten strength through natural oxidation over time. Unbleached flour typically contains the same protein content (10-12% for all-purpose varieties) as bleached flour but maintains a slightly different molecular structure due to the absence of chemical treatment, resulting in marginally different baking properties and a subtly nuttier flavor profile.

The term "unsifted" indicates the flour has not been aerated by passing through a fine mesh, which can slightly increase its density compared to sifted flour. Unbleached all-purpose flour is the most common form, suitable for general baking applications, though unbleached bread flour and pastry flour also exist.

Unbleached flour is used identically to all-purpose bleached flour in most baking applications, including bread, cakes, cookies, pastries, and thickening sauces. It performs well in both yeasted and non-yeasted preparations. Some bakers prefer unbleached flour for artisan breads and rustic applications due to its natural aging properties and slightly stronger gluten development. Unsifted flour measures denser than pre-sifted flour, so recipes specifying "unsifted" flour require adjustment if sifted flour is substituted; conversely, using unsifted flour in recipes calling for sifted flour may result in denser baked goods. Professional bakers often prefer unbleached flour for its stability and consistency in high-volume production.