All-Purpose Flour

We always use unbleached and unbromated flour. Bleaching is an unnecessary step that is taken purely for cosmetic reasons. Bromation is a controversial process to age flour more quickly, saving companies time to market. It’s illegal in some countries and in California, and it’s totally unnecessary for baking. Any brand of all-purpose flour should work in our recipes, even the bread recipes. The term “all-purpose” refers to the protein content in the flour—all-purpose flour is in the 10 to 12 percent range.