TESTIMONIALS
Find stories about using grain mills to achieve wonderful results. Home millers, baking classes, small bakeries and market stall owners tell their stories. Learn about how a stone grain mill produces high quality flour that can be used to promote health, support a business or bolster special diet needs.
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20 MayRead more »Recently, Boris Gaspar of Bread Boss used a Skippy Grain Mill to grind fresh flour for their artisan sourdough. He wanted to try making their bread with freshly milled whole grain flour. Boris' refined techniques of kneading and proofing sourdough worked very well, the resulting bread being,"unparalleled in flavour". Milling and baking with super fresh stoneground was a new and exciting experience and his recipe for freshly ground wholewheat sourdough will soon be released.
Boris and Kon Gaspar, professionals in the fields of bread technology and IT, have developed the ultimate sourdough-baking authority app - Bread Boss. This is a sophisticated tool to assist passionate home-bakers, chefs and smaller bakeries including product developers. Bread Boss features include: - Conversion t
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1 MarRead more »
Over 15 years ago I was diagnosed with hypoglycaemia or low blood sugar and advised to take sugar out of my diet. Anyone who has had to do this knows that it is not an easy task. Try and go down the supermarket aisles and find packaged or tinned food without sugar! One ends up in... the fresh food section every time. Then, there was bread. It became difficult to find any decent bread that was made without sugar.
An article about bread came to my attention and revolutionised our whole lives - and so began my search for a grain mill in Australia. We had never heard of such a thing as a kitchen mill - let alone find one... eventually I heard from my dentist’s wife about a little mill her mum had used for years. So, we found and purchased our first grain mill. What an exciting thing this was - we very quickly -
12 SepRead more »
Michael Klausen, co-founder and driving force behind Brasserie Bread, is seriously committed to single origin bread making. He knows the importance of using freshly milled flour for home bakers; “The first test I did with the Skippy Mill was an eye opener beyond belief. Making the dough with the freshly milled flour is such a great experience. The dough is beautifully alive and full of enzyme activity. The flavour of the bread is out of this world. Every home baker should mill the flour just before mixing the dough and have this as the standard.”
Brasserie Bread, a leading Australian artisan sourdough bakery, have launched a new baking class in Sydney: "Artisan Baking - From Grain to Bread". Using a classic Skippy grain mill, this course unlocks many baking secrets using freshly milled wholegrain flour. Expert tu
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WHOLEGRAIN RECIPES
September 8, 2020
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How Wheat Flour Breaks Down
July 12, 2019 -
Skippy Anzac Biscuit Recipe
July 1, 2019 -
Bread Boss - the Sourdough App
May 20, 2019 -
No Sugar Fresh Flour Bread
March 1, 2018
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Artisan Baking - From Grain to Bread
September 12, 2017