Note re Burger Buns in the Washington Post Today

if you go on line www.washingtonpost.com you will find a great article on hamburgers with my recipe for the buns.most of you know this, but i just want to emphasize the importance of using unbleached flour when making bread. bleaching destroys protein which means less gluten development. the bread made with bleached flour will spread sideways and have less height and inferior crumb structure. this info is in the link called "tips to bake like an expert." also be sure to click on the link "best buns aren't in a bag" hope you all try these for your memorial day barbecue!