White bread flour with germ: What is this?
I picked up a bag of flour the other day, but instead of getting regular (white) bread flour I got white bread flour with germ. (The brand is Mountain Path. They're a small mill in Ontario. I'm quite fond of their whole wheat flours!) It looks like regular bread flour, but slightly darker. I'm guessing this is flour that's just had the bran sifted out (leaving the endosperm and germ). What I'm really wondering is, what should I do with this flour? Can I substitute it in place of regular bread flour? Are there any types of bread it might be particularly suited to?