I'd like to buy Enzyme active Soya flour in the UK. There are several types, but no brands I've found say which one.
This is my first post on The Fresh Loaf. I've been a regular (unregistered) visitor to the site for a couple of months and I've learned a lot about bread from these forums, so a quick thank you to all you helpful people out there.
Anyway, here's my problem: no matter what I do, my bread always comes out slightly raw at the bottom and the lower halves of the sides.