Short answer: for most things a beginner will be making and baking, you will not notice much of a difference in taste or texture. Your chocolate chip cookies will be fantastic with either one. As you get into more delicate and finicky recipes, if it makes a difference it should tell you in the recipe which one is better.
Unbleached flour is flour that has not been treated with any chemical agents to alter its color or texture. It is made from wheat that has been milled and sifted, but it has not undergone any additional processing. Unbleached flour has a slightly yellowish color and a slightly denser texture compared to bleached flour.
Unbleached flour is generally preferred in recipes that require a more natural flavor and color, as well as in recipes that rely on the structure and texture of the flour. Here are some types of recipes that are better with unbleached flour:
- Yeast breads: Unbleached flour has a slightly denser texture and more natural flavor than bleached flour, making it ideal for yeast breads that require a strong gluten structure.
- Whole grain baked goods: Unbleached flour has a slightly yellowish color, which can enhance the appearance of whole grain baked goods. It also retains more of the natural flavor and nutrients of the wheat kernel compared to bleached flour.
- Pastry and pie crusts: Unbleached flour has a slightly denser texture than bleached flour, making it ideal for delicate pastry and pie crust recipes where the texture is important.
- Brownies and other chocolate desserts: Unbleached flour can enhance the flavor of chocolate desserts, while the slightly yellowish color can complement the appearance of the finished product.
Bleached flour, on the other hand, has been treated with chemical agents such as benzoyl peroxide, chlorine dioxide, or maturing agents to lighten its color and improve its texture. The bleaching process can also improve the gluten development, making the flour more suitable for certain baked goods, such as cakes and pastries. Bleached flour has a whiter color and a lighter texture compared to unbleached flour.
Bleached flour is generally preferred in recipes where a fine texture and light color are desired. Here are some types of recipes that are better with bleached flour:
- Cakes, pastries, and biscuits: Because bleached flour has a lighter texture and whiter color than unbleached flour, it is ideal for delicate baked goods such as cakes, pastries, and biscuits where the texture is important. The bleaching process can also improve the gluten development, resulting in a finer texture and lighter crumb.
- Baked goods with strong flavors: Bleached flour has a neutral flavor compared to unbleached flour, making it a good choice for baked goods with strong flavors such as chocolate, fruit, or spices. The flour will not compete with other flavors.
- Pizzas: Bleached flour can be used to make pizza dough, as the bleaching process can improve the gluten development and produce a lighter, airier crust.