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Recently started trying to make everything I normally buy from the store at home from scratch. So pretty new to baking all together aside from basic cookie, cakes, etc recipes. I’m mostly trying to figure out a good sandwich bread recipe but I’m wondering if there are “superior” brands of flour or if they are all basically the same? I have been buying store brand flours and I’m really just curious if the name brands or some of the other more pricier brands I see on Amazon are worth it. Do they make a big difference in the end? Is it better to use bleached or unbleached? Thanks bakers!
For everyday baking, store brands work just fine, but if you’re aiming for bakery-level results, splurging on a reputable brand might be worth it. Unbleached flour is generally better for yeasted recipes, while bleached works well for things like cakes.
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