I use supermarket brand flours (and the cheapest brands at that) for all my baking (cakes, muffins, cupcakes, puddings, biscuits, etc), but I don't make bread or pizza dough. If I did, I would use the 'proper' flour, forget what its called... to make sure that it works, as they are different flours.

A question I do have on flours, since we're already talking about it, if you have a bag of flour, would it keep fresher/free of bugs if you get them if you put the flour in the freezer/fridge? Something I was wondering, as I have plain flour always, but don't use it a lot, so want to keep it fresh.

PS, Nelle, I think confidence is sexy...