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.
Baking is easy to get wrong because it is really just particularly finicky applied organic chemistry. Cooking is an art. Baking, a science.