"Mike Avery" > wrote in message =
news:mailman.17.1121718004.12629.rec.food.sourdoug ...=


> I prefer to avoid bromated flour, but it will help your=20
> home ground flour considerably.

Can you specify just why it should do that? (I suppose
everybody but me knows the answer to that.)

> On the other hand, bromation shouldn't phaze anyone=20
> who puts carbon tetrachloride in his flour tubs...

And who uses fluoride tooth paste...

(Well, I do not fumigate flour, but only grain which is to be
stored for months. I presume bleaching kills most everything
in bleached flour.)

--
Dicky