My first loafs of sourdough bread using WHOLEGRAIN FLOUR. Ill never forget when I baked my first loaf.  Talk about a proud moment.  From the second I pulled the loaf from the oven, I was hooked!.  I want you to share the same feeling of accomplishment.  Once you get your sourdough starter going, you’ll get … Read more

Bread Baking: The art of pleasure and satisfaction

Baking bread is not just a simple act, but a true art form that has united people for centuries, giving them a sense of pleasure and satisfaction. In this article we dive deep into the fascinating world of bread baking and explore the secrets and subtleties that make this craft so unique. Whether you’re an experienced baker or just starting out in bread baking, you’ll find valuable information here to help you improve your skills and create delicious breads.

Why homemade bread?

In a world where supermarkets are filled with industrially produced bread, you may wonder why it’s worth investing the time and effort to bake your own bread. The answer is simple: homemade bread offers a variety of benefits.

  1. Freshness and quality: When baking bread, you have full control over the ingredients you use. You can choose high-quality flours and grains, use fresh yeast or sourdough and avoid artificial additives. This gives you a bread of the highest quality and freshness.
  2. Individual taste: Baking bread allows you to adjust the taste according to your preferences. Whether you prefer a hearty whole wheat bread, an airy baguette, or a juicy onion bread, the possibilities are endless. There are no limits to your creativity!
  3. Health benefits: Home-baked bread usually contains fewer additives and preservatives than industrially produced bread. In addition, you can choose ingredients carefully and use healthier options like whole wheat flour or gluten-free alternatives.

did you know ?

The average person has been eating between 2 to 7 slices of bread per day, for hundreds of years


Just yesterday, our new Skippy – Eschenfelder Flaker was delivered and today I had the most delicious Oat Porridge I have ever eaten! WONDERFULLY chewy texture too! Also, We used to make our flour with a rather cumbersome, less-than-satisfactory stand mixer. A year ago, I replaced it with the Hawos BILLY 100 flour mill; my … Read more

Is the flour output fine from a stone mill?

Fine flour output from the Hawos, Schnitzer & KoMo 90-100mm mill-work is particularly good at > than 90% under 300 micron. This translates into genuinely fine flours when the finest setting is desired. The output makes fantastic breads without sieving, and where sour dough benefits greatly from the complete balance. Sieving is of course an … Read more