Bromated vs Unbromated Flour

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Joined Aug 6, 2015
I recently switched from bleached bromated flour to unbleached, unbromated flour.  Now I'm having trouble with my lemon cakes and chocolate cakes.  They do not rise properly and sink after removing from the oven.  What do I need to do to compensate for the lack of bromate which seems to be causing the problem?
 
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