You’ve seen labels advertising “unbleached” flour. Few labels announce that their flour is “bleached,” but that’s exactly what happens to most white flour. It’s not just about the color, though—it’s an actual chemical change. Here’s how it works and why your cakes just wouldn’t taste the same without it.
From afar, the walls at this Gowanus restaurant look like they're made from grey fabric—but they're actually made from concrete bricks poured into empty bags of flour from the resident bakery. Concrete masonry unit? More like cookie masonry unit! Sorry.