Do you have a copy of the Cake Bible by Rose Levy Beranbaum? If not, you should get it or check it out from the library. There is a lot of information in that book regarding bleached vs. unbleached flour. And as Susan said, there is a lot on the internet. I really like Joy of Baking and there are lots of videos and information on that site that can help you with a lot of your questions.
Also, other RLB fans will appreciate her blog (although I'm sure a lot of you have seen this). These articles discuss flour and there are lots of pictures of her different experiments with various flours:
I too have an extensive notebook with all kinds of scary cryptic notes and pictures, descriptions of crumb and texture, etc. Maybe one day I will put it all out there on a blog for everyone.