Fresh Stoneground Milling at Home
A few weeks ago I was invited with a long time colleague, Laurie Donnelly, to coffee by a mutual colleague and friend, Jessica Pedemont the chocolatier, for a very...
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Initial Bake Test Lancer and Spitfire Flour
Having different flour samples to test bake is always an interesting exercise. From season to season flour can be very different. Anyone who has baked for several...
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Australian Flour – from Commodity to Single Origin
A quiet revolution is building as some consumers and bakers are beginning to appreciate bread as a food in its own right rather than a cheap “bulking” or...
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Malt Flour for sourdough – Diastatic or Non- Diastatic…
There is much confusion over malt – not ‘single malt’ – but malt added to bread dough. The two main classifications of malt are,...
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Project Semolina: A less Sour Sourdough
One of the first questions posted on our site was from John asking for a way to keep the good properties of naturally leavened sourdough while minimizing the actual...
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