for small home baking, it seems a hassle to keep 14 types of flour on hand. i have been thinking of various means to reduce the quantity. a few questions:
1. is there any reason to keep bread flour (~13%protein) AND high glutton (~14%protein) on hand? the protein content seems to similar…
2. (related to #1) if higher protein was desired for any reason, vital glutton can always be added
3. is there any issue with bleached flour for bread - i know there have been many discussion about bleached for cakes. i read some concerns about chlorine killing yeast, but i spoke with a flour rep from ADM milling, and she said that chlorinating was different than bleaching.