The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheat

  • Pin It
Angus's picture
Angus

Wheat

Hello. I am new to this site & hoping to find some help with my bread making. We  have been making our own bread for a while now but with mixed results, We are having trouble finding suitable wheat to grind flour from. Is there anyone out there that can tell me where I can buy wheat & approximately what price I should expect to pay.I have been buying wheat from Roberts PTY. But the last 25 Kg bag was a complete disaster to soft & sticky My wife used it to put in heat packs. thanks to anybody who can help. Ps. When I set up my account I mistakenly thought I was signing up to an Australian site because of the name "Hobart" which is Tasmanias capital city was on the top of the web page until it was pointed out to me where the site was based, anyway there is a lot of good recipes and good advice on your the site so I will continue to check it out from time to time  


Angus

RobynNZ's picture
RobynNZ

 

Hi Angus

Welcome to TFL.

I'd like to suggest you edit your post and include your location as Tasmania in it.  I guessed you must be somewhere other than USA because of the timing of your post and checked your profile,to confirm this. People may assume you are in the USA. You need to send a shoutout to other Aussies to get the information you seek.

btw do you know the Australian site

http://www.sourdough.com/

The people posting there might be able to help.

Cheers from over the ditch,

Robyn

 

Angus's picture
Angus

Thanks Robyn that's a good idea, I was confused by a name on the top of the web page with the name "Hobart" on it which is our capital city in Tasmania. Thank you for the web site address also, I have posed a message there so hope to get some help there.


Angus

RobynNZ's picture
RobynNZ

There are a number of Australians contributing to this site, not sure if any of them are milling grain though. Anyway hope you find a good source of suitable wheat.


Meantime there certainly is lots to be learnt here on TFL, and plenty of people who are milling grain. Make good use of the search box to delve in the archives. And if you have any other questions, don't hesitate to ask them. It's a wee bit quiet here today with final preparations/travelling being done in the States for Thanksgiving, but be assured you'll receive a warm welcome.


Robyn


 

yozzause's picture
yozzause

Hi Angus


fellow aussie from the west i just googled and found an interesting site for you to have a look at http://www.biodistributors.com.au/PriceListFiles/grains.php


or just try  grain sales tasmania as a search


 from the look at the above site im sure they may be able to point you in the right direction anyway kind regards Yozza

Angus's picture
Angus

Hi Yozza, I will check out the site you have suggested .I have spoken with Roberts PTY the main grain sales here & they suggested Monds & Affleck flour millers in Launceston, But they could not help. I will keep searching it must be out there, At the moment we are buying wheat from our health food shop in Ulverstone it makes pretty ordinary bread very heavy bread, But it is still much better than any bread we can buy at the supermarket.  

tony's picture
tony

I have been milling some of my bread flour for several years in the northeastern United States. I buy wheat berries from a health food store and have settled on hard red spring wheat as the best for my purposes. The grain is probably grown in the Great Plains of North America.


At first I bought hard red winter wheat berries. My loaves tended to spread sideways rather than rise up, which I attributed to the greater extensibility of the winter type of hard red wheat. That is, when you stretch the dough, it stays stretched. I switched to the spring version because it was said in the books to produce more elastic than extensible dough - when you stretch it it tends to return to shape.


There are so many variables to bread-making that I cannot be sure that my present relative success in producing loaves of a pleasing shape is due mostly to the switch to spring wheat or to other factors I have changed over the months involved.


How North American wheat varieties compare with Australian you'll have to suss out with local millers and bakers. You may find that mixing several types will be best for getting the right balance of elasticity and extensibility in your bread dough. Good luck!

Angus's picture
Angus

Hi Tony, Thanks for the advice, I have asked around the health food shops for red wheat berries & get a rather blank look they don't seem to know much about milling flour, We have one big miller over here which I have contacted but they import there wheat from the mainland Australia & didn't want to part with any information as to where I might get it. But your advice will help me making the right decision about what wheat I purchase .  

tony's picture
tony

I found this thread on Fresh Loaf:  http://www.thefreshloaf.com/node/6985/wheat-red-vs-white-spring-vs-winter. It may tell you more than you want to know about wheat, flour, and milling. Contributors appear to vary in their expertise, and the context is North American. "KA" refers to King Arthur Flour, a distributor in the USA much favored by some bakers here.


According to a little web search, your AWB provides hard white and durum wheat but not red (http://www.awb.com.au/customers/australianwheat/). More on Aussie wheat can be found in this document: 7 Australian Wheat (192 KB) - 7 Australian Wheat.


My mill is The Country Living Grain Mill. It has served me well and gives me some exercise. I have a Nutrimill, same as the author of the wheat-red-vs-white... thread above. It is loud, makes a lot of dust, and heats the flour more than I would like, so I have defaulted to the exercise machine.


Happy baking!

Angus's picture
Angus

Hi Tony. I  just came in from my woodturning workshop & noticed a message from you on my computer so I thought I would answer it now, I have not checked out the web site yet but will tonight  sounds interesting. We have not been milling our flour long purchased a Survival ark hand operated but you needed a lot of muscle power to turn the handle so I have made it electric powered at least  I can enjoy watching the flour fall into the container, I had to build a shield around the stones or the flour went every where dose not make much dust though, Anyway enjoy your bread making & thanks for the information.And I will get back to work.


Angus.