Will you ever sale bread flour without added enzymes? I really just want pure flour--no enrichment, no bleaching agents, no enzymes--like the Europeans have. I'm trying to avoid spending the extra money on importing flour (more often than I do already), but I will if I have to. I know you said people have been adding enzymes for 40 years, but people have been milling pure flour for thousands of years. Please stop putting stuff in flour!

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