I was at the grocery store finding ingredients for my banana waffles and I found myself staring at the flour aisle for 15 minutes. It wasn’t that I could not find the all purpose flour that I needed, it was just the sheer amount choices for flour that gave me pause. Does my cookie and possible cakes really need to be so white that I have to buy flour that underwent a chemical process to remove what was naturally a slight beige color? If I do indeed bake a cake, does the whiteness of the cake matter at all if it is just going to be dressed in a layer of frosting, fondant, or ganache? In the end and after much internal deliberation, I decided to purchase the unbleached all purpose flour by the Gold Medal brand. I think I will purchase unbleached flour from now on unless it does not perform well in the recipes I use it in.