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We have so many different flour options available to us today, which makes it hard for those looking for clean labels to make better choices 🫣😅 My trip down the bakery aisle is disheartening at times due to this. Flour is supposed to only have one ingredient really: "Wheat". Even if you are purchasing All Purpose or Bread flour, the same is true. From what I understand, flour producers began bleaching their flour during processing because consumers did not like the natural brownish color. They also bleached it to circumvent the natural aging process of flour, in order to produce more product faster. This aging process actually naturally turns the flour white and naturally increases the baking qualities for the flour. During this bleaching process, the essential nutrients from the wheat are significantly reduced if not non-existent, and therefore causing a mandate back in the 1940s for all breads to be enriched with nutrients. This was due to the scarcity of nutrients during that time. Why are manufacturers still bleaching flour then?? I'm sure it all comes down to what gets them the most ROI. I love that our generation is moving back to consciously evaluating what we are putting into our bodies! However, the flour producers are not making it easy for us, especially with the vast price differences between low and high quality foods! #flour #wholewheat #bakery #homemade #homebaker #allnatural #sourdough #sourdoughbread #freshbakes