Stilly River Sage

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

It was me. It seems I was half right.

According to http://www.bbc.co.uk/dna/h2g2/A2198586

This is not normally suitable for making a good bread unless it is a strong brown flour, but it is worth mentioning here as the brown in its name will usually be caramel. Unless the packaging tells you otherwise, it is roller-milled bleached flour with caramel and sometimes some bran added. This is another reconstituted flour.

but according to http://www.flourandgrain.com/explorers/grainChainClub/faqs.htm

What is an extraction rate?
All flours are classified according to the percentage of wheat grain present. This is known as the extraction rate. Wholemeal flour contains the whole grain and is therefore a 100% extraction flour. Brown flour contains about 85% of the grain and white flour between 75-80% extraction.

Read the small print on the bag.