Dick Adams wrote:

>"Mike Avery" > wrote in message news:mailman.17.1121718004.12629.rec.food.sourdoug ...
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>>I prefer to avoid bromated flour, but it will help your
>>home ground flour considerably.
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Bromating the flour improves its handling characterstics. It's like
flour on steroids. I used to know why, but I've slept since then. It
would also help pull together the less managable flours.

AFAIK, the USA is the only country that allows bromated flour to be
sold. While the baked bread is safe, the chemicals are not safe for
bakers, leading to a higher level of various cancers, if memory serves.

Mike