Kyrol High Gluten vs. Sir Lancelot Hi-Gluten
My question is directed to those who have used the Kyrol flour from ConAgra for bread. I have been using the Sir Lancelot Flour in my bread making with great results and love this flour. Unfortunately, I'm finding that the increasing number of loaves I'm baking per week, is making on-line purchase of this flour cost prohibitive at $50+ per bag including shipping.
Today, I picked up 2 bags of the Kyrol flour from my local bakery for $40. On inspection of the label, I see that it is bleached and bromated, which seems to be a no-no amoung bread makers. Now I'm wondering if I'm going to be greatly disappointed in baking results and taste?