[phonypc]

>Basically bleaching and sterilization are two things you don't want as a home baker. You can make it work if you really have nothing else but why go through the trouble?

Hard disagree. Bleached flour is much easier to work with for the home/inexperienced baker. Hydrates easily, dough tends to be less tacky, better volume etc. It's only when you've got the basics down and want to get into the weeds with details that I'd recommend getting into specialty flours that are less likely to be chemically bleached.