The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from NZ

NZBaked's picture
NZBaked

Hello from NZ

Hi TFL,

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.

leslieruf's picture
leslieruf

look forward to your posts

Leslie

kendalm's picture
kendalm

Welcome there's quite a few here already !

TinkMan's picture
TinkMan

Good to see another (almost) countryman here. Look forward to your posts - especially decent flours in our neck of the woods. Lincoln 

NZBaked's picture
NZBaked

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.

kendalm's picture
kendalm

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 ?

NZBaked's picture
NZBaked

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.

pmccool's picture
pmccool

Looking forward to hear more from you. 

Paul

Ford's picture
Ford

Welcome to the Fresh Loaf.  We look forward to your posts, questions, and answers..  Floyd Mann is our host

Ford