I am a professional bread baker from NZ. I thought it was probably about time I started contributing to the baking community so have signed up to the forums.
Looking forward to posting some material.
look forward to your posts
Welcome there's quite a few here already !
Good to see another (almost) countryman here. Look forward to your posts - especially decent flours in our neck of the woods. Lincoln
Our flours sure are strong, infact too strong- we have had to remove wheat cultivars from our grist because it is too strong. Even with this, the last load we got from the mill was @13% protein.
It is strange to think that in the 70's our flour was considered too weak and unsuitable for bread. Goes to show what the selective breading program has achieved.
Having moved to USA as a teen one thing my whole family noticed immediately was that bread had not flavor here and tasted of anything sugary - I've only been back to oz twice in 30 years but mother goes often and every time I ask her to brig back flour. It may be strong bit tastes great - we used to go to a wheat farm in WA as when I was really you - the absolute middle of nowhere - great times but our family friends who owned that farm also remarked that australian flour has to endure harsh conditions to survive so maybe that's the reason ?
Looking forward to hear more from you.
Welcome to the Fresh Loaf. We look forward to your posts, questions, and answers.. Floyd Mann is our host