Professional Mills can produce not only flour for different needs but also very fine milled flour. But if you want coarser flour ? I enjoy playing with different levels of fine or coarse milled flour. It affects the texture (wholemeal bread is in anyway never fluffy) and taste. To me milling part of the flourContinue reading “Why to mill your own flour and what are the differences to store-bought flour?”
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How to keep your bread best?
Ideal would be keeping the bread in a ceramic container with wooden top at 15C to 18C. This will ensure a stable humidity and temperature. But this is impossible in Hong Kong. During “Winter” a sourdough bread keeps easily fresh for 3- 4 days, in “Summer” 2-3 days. Depending on the used flour and theContinue reading “How to keep your bread best?”
Why did I start baking?
After spending some time in Hong Kong I started missing “real” bread. There is neither a bread bakery nor an artisan bakery near by. Different to Germany, baker’s yeast is not widely available just dried yeast (fast action bla bla). Soon I got the idea why not do sourdough bread? Then I started learning theContinue reading “Why did I start baking?”
sourdough hk 
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