This Sunday, I decided to make "Quintessential Corn Muffins" from Rose Levy Bernbaum's "The Bread Bible," only the second time I've used this cookbook. She called for bleached all-purpose flour, specifying only Pillsbury or Gold Ribbon (?). I almost always buy unbleached, since that's what every other cookbook writer seems to call for, and I couldn't find an explanation in her cookbook. Anyway, I didn't have bleached, or either of the recommended brands, and the corn muffins turned out great. Is she just being overly didactic, or is there a reason to use bleached over unbleached? This cookbook was a gift, and I'm starting to find her tone annoying.