July 7, 2009 - 1:12am
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.
andromeda
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Welcome and I look forward to seeing what your baking. Dave
Hi from México and welcome to this wonderful site, you are going to love it. Good luck with your baking.
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.
Lauren
Will be intrigued to see the results of your milling!
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
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.