Quince Hummingbird Cake

INGREDIENT 375g wholegrain fine spelt flour, plus extra for dusting390g rapadura sugar10g bicarbonate of soda (baking soda)7g baking powder5g salt6g ground cinnamon480g mashed banana (from about 3 bananas)110ml extra virgin olive oil180ml quince poaching liquid, at room temperature8g vanilla bean paste60ml apple cider vinegar150g poached quince, chopped into 1–2 cm (½ – ¾ in) pieces75g … Read more


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.

Baking bread in grandmother’s time

Baking bread in grandmother’s time was an art that is almost forgotten today. But the memories of that time are still alive in many families.

When I was little, my grandmother always had fresh bread on the table. It smelled so good and tasted so delicious. I still remember how she explained to me as a child how she had baked the bread herself. It was an elaborate process that required a lot of patience and skill.

To begin, the flour was sifted in a large bowl. Then a well was made in the center of the flour, into which yeast and a little lukewarm water was added. Then you had to wait until the yeast became active and started to bubble. This was a magical moment for me, because I could hear the crackling and bubbling.

Once the yeast was active, salt, sugar and more water were added. Then began the actual kneading of the dough. My grandmother used to do it by hand, keeping a close eye on the consistency of the dough. It had to be supple and smooth, but not too dry or too wet.

Then the dough was formed into a loaf and wrapped in a floured cloth. The loaf was then left in a warm place to rise. I remember as a child curiously pushing aside the cloths to see how the dough had changed. It had become so big and fluffy that I wanted to eat it immediately.

When the dough had finished rising, it was placed in the oven. My grandmother had an old wood stove, which was heated with wood. She knew exactly how long the bread had to stay in the oven to make it perfect. The aroma that spread through the house during baking was simply heavenly.

When the bread was ready, it was taken out of the oven and cooled on a rack. This was the most difficult part for me as a child, because I wanted to try the bread most immediately. But my grandmother patiently explained to me that the bread had to cool first so it wouldn’t collapse or get too soggy.

When the bread finally cooled, it was cut into thick slices and served with homemade butter or jam. This was a feast for the whole family.

Baking bread in grandmother’s time was not only a culinary tradition, but also an important family activity. My grandmother often gathered the whole family around to bake bread together. We children were allowed to help knead and shape the dough and also watch the bread being baked in the oven.

The bread was also a symbol of the family bond and the importance of cohesion and cooperation. It was a joint project


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

MAY’S Schnitzer VARIO Wedding Present

I got my Schnitzer VARIO grain mill 20 years ago in Switzerland. It was a wedding present. When I moved to Australia I took it with me and I am still using it. I had to change the capacitor once, otherwise she has never missed a beat. I used it to grind flour and roll … Read more