and ¾ cups unbleached white flour
Unbleached white flour provides carbohydrates and protein; when fortified (as is standard in many regions), it supplies added iron and B vitamins (thiamine, riboflavin, niacin, and folic acid).
About
Unbleached white flour is milled from the endosperm of wheat kernels (Triticum aestivum), with the bran and germ removed during processing. Unlike bleached flour, which undergoes chemical treatment with benzoyl peroxide or chlorine gas to artificially accelerate aging and whiten the flour, unbleached flour develops its white color naturally through oxidation during storage. It contains approximately 10-12% protein content, making it suitable for a wide range of baking applications. The flour has a slightly off-white or cream color and produces a finer, softer crumb structure compared to whole wheat flour, while retaining more nutritional integrity than its bleached counterpart.
Culinary Uses
Unbleached white flour serves as a versatile foundation in baking, from artisan breads and pastries to cakes, cookies, and quick breads. It is the standard choice for all-purpose baking due to its moderate protein content and balanced gluten development. The flour performs well in both tender applications (cakes, pie crusts) and stronger-structure items (sandwich breads, pizza dough). Professional bakers often prefer unbleached flour for its natural aging process, which can produce superior dough handling and flavor development over time. It pairs well with other dry ingredients and leavening agents, and is compatible with both traditional and modern baking techniques.