My wife and I run a small Bakery in Malaysia. Primarily we make breads and cakes from Organic Wheat which we grind in-house. We source our wheat from Australia. Our reason for grinding our own was that the only other supply of flour we could find was full of additives and was bleached and gave us rashes.

Traditional bread here in Malaysia is the very soft fluffy type. So we have a niche market for those that like something more substantial, in particular Organic shops.

We primarily bake with yeast, but are moving to leaven gradually.

We are fortunate to have found this site as it contains many useful articles and skilled bakers on its forum.

Regards to you all,

Martin and Ati