I generally buy unbleached Gold Medal or Pillsbury AP flour for general and some bread use. My main use of flour is for sourdough based bread every weekend and most of it is organic wheat berries I grind myself.I use very little AP flour in my breads and when I do it's usually unbleached and unbromated.I'm not sure where this bag of bleached,bromated Pillsbury came from tho I recall someone gave me some flour when she was moving.

So, should I use it for bread? I tend towards untreated anything and actually don't use too much AP flour in my breads so it will be around for a while.

What's the concensus?