Can you substitute all purpose flour for unbleached?

Yes, you can generally substitute unbleached all-purpose flour for bleached all-purpose flour in most recipes. They are very similar in protein content and will perform similarly in baking.

Here's a breakdown:

* Bleached flour: Has been treated with chlorine to whiten it. This process also weakens the gluten strands, making it a little softer and easier to work with.

* Unbleached flour: Has not been treated with chlorine. It has a slightly more yellowish hue and a slightly stronger gluten structure.

Here are some things to keep in mind:

* Gluten strength: If your recipe calls for a specific gluten strength, you may need to adjust the amount of unbleached flour slightly. Unbleached flour tends to have a slightly higher gluten content, so you might need to reduce the amount by a small amount, perhaps 1/4 cup per cup of flour.

* Texture: Some bakers find that unbleached flour produces a slightly chewier texture in baked goods. If you prefer a lighter, airier texture, you may want to stick with bleached flour.

In conclusion:

You can usually substitute unbleached all-purpose flour for bleached all-purpose flour in most recipes with no significant difference in the final product. However, if you are looking for a specific gluten strength or texture, it's best to experiment and see what works best for you.