I like unbleached flour better. I keep my flour in a resealable plastic bin. I have thrown out baking before. I was mixing the batter for a cake and one egg cracked/crushed very easily. I had already dropped it into the batter and got to thinking, "I wonder if the shell has been cracked from the grocery store?" Then I thought it might have bacteria in it so out went the cake batter. I figure it is better to be safe than sorry. Sure spoils the day though, doesn't it?