Re: unbromated flour

Just keep in mind that making bread is more than just dumping bio-engineered yeast into flour and baking.

The point of the yeast (and still practiced in France) is to slowly digest the Sugar molecule in the flour (preferably overnight) and at the same time rise the bread.
This has been lost with the new Franken-yeast that will take your dough to new heights in less than 40 minutes and won't digest/eliminate that indigestible sugar...