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 interesting discussion with baker Cesare Salemi of “Dust” Café & Bakery at the Glebe Tramsheds. Cesare brought out some of his bread made from freshly milled stoneground. Cesare grinds his own flour through a stone mill in his bakery. We were duly impressed by the depth of flavour and aroma of his bread. Cesare calls it “living nutrition” and urged me to try it. I was keen to discover more.
So I contacted the company with an excellent reputation, Skippy Grain Mills. I wanted to try it for myself and show stone milling wheat at home. Home milling wheat with a stone mill then baking the bread using that fresh stoneground on the same day of milling is very doable at home. I wondered if I could significantly capture more of the flavour and aroma of the Lancer wheat variety in bread baked with freshly stone milled Lancer grain.