Giok, it was someone else who mentioned dying white flour, not me.

I prefer unbleached, it has one less step (at least!) involved and is probably healthier. But it can cost a lot more and depending on the proximity to payday, I often go with the less expensive bleached flour. When I find unbleached on sale I buy extra and keep some in the freezer. If I could get Spelt flour for a lower price I'd use that a lot more often. As it is, if I'm near the store that has the most reasonable price and I have the cash to buy it, I do. That's probably much healthier than the "regular" all purpose flour.

SRS