The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Australia

andromeda's picture

Hello from Australia

Hello all, I'm so glad I found this site! I recently purchased a schnitzer pico flour mill. Like others on the forum, I'm having a few problems using the new flour. I'm hoping to improve my doughs and share results with you.


Nomadcruiser53's picture

Welcome and I look forward to seeing what your baking. Dave

Mexicancook's picture

Hi from México and welcome to this wonderful site, you are going to love it. Good luck with your baking.


Baker007's picture

I'm a fellow Australian - South Australian to be exact.

Welcome to the site. As I'm sure you've discovered there is a wealth of information from some amazing bakers.

Looking forward to seeing some of your creations.



paddyboomsticks's picture

Will be intrigued to see the results of your milling!

winemaker01's picture

Yep, I'm in Red Hill, Victoria. Following the discussions on breads I am most interested in info on our flour Vs French flours such as 65 and 80. I See nothing on labels re ash content. David

winemaker01's picture

Andromeda, I have been investigating flours in Australia. Some mills do produce a flour from soft wheat but it is about 8 to 9% protein and 0.6% ash. ie about 45 in France. Most other flours are hard wheat and go up to 14% protein (Pasta Dura) and generally about 0.6% ash. I am not sure what effect stone milling has on ash content except to guess it will be higher.

allykatblue's picture

Hi, I am brand new to this site.

I have been interested in bread making since I first made yeast pizza bases in my early teens and attempts at bread during my study hours later on in high school (hot cross rocks anyone?)

Since then I continued to make the odd yeast pizza and continued with the occasional bread loaf or rolls (attempts, sometimes even edible). I started to have a bit more success at the beginning of last year (esp if I asked my carpenter partner to  do the kneading) and then I bought my thermomix! Well now I am making bread every few days, lately I have been using sour dough starter instead of the dried yeast. Love the flavour and texture of sour dough so much better.

Hopefully I am not scorned for my machine use LOL. But who could not love a machine that helps make bread and then can make the marmalade to spread on it?

The last few years I have been living in the North West which is great for bread making due to the heat! At least it has got that going for it.

Well that's me, I am going to enjoy trying out some new recipes!

yozzause's picture


australian artisan's picture
australian artisan

Hello from Victoria, Australia. I hope you find the information you need.