> because it is bleached and enriched with micronutrients in a way that almost no consumer can do in the kitchen? What gave you that idea? Bleached flour and

> because it is bleached and enriched with micronutrients in a way that almost no consumer can do in the kitchen? What gave you that idea? Bleached flour and various additives (such as ascorbic acid) are routinely used in home kitchens: https://thebreadguide.com/using-ascorbic-acid-when-baking/ https://thebreadguide.com/using-ascorbic-acid-when-baking/ What, exactly, do you think goes into making a loaf of mass-produced bread?