Replies

The nomenclature is actually very specific and lets the Chef know exactly what to expect. Unbleached flour doesn't mean the flour has a color to it.

Check for coloring agents in the next loaf of bread you get. Coloring agents includes molasses. The bread flour I use is unbleached and mostly white.

Lots of hyperbole out there in food land.

At this point, I won't cook for anyone else unless they shut up and eat what the chef cooks.

And that reminds me that I forgot to make kolache dough today. That will mean getting up at 2am again.

/johnny