Unbleached versus Enriched Flour for Artisanal Loafs
I have not been the purchaser in our household of white flour, which is poured into a large bin on purchase. I discovered recently that instead of unbleached white flour she has been getting a good quality so-called enriched white flour. Now, I know that if I were creating a new starter that would not be good. But what do you artisanal bread makers think of using that enriched flour in the standard artisanal bread making. Is it likely that my levain and the subsequent bulk fermentation will be affected?