Well it's about time....

I have been a long time reader and have learnt so much from various bloggers/posters and now I think its time I joined in. Thank you Debra Wink, proth5, TX farmer, DMSnyder, Ananda and Hans Joakim for your inspiring and educational posts.

I guess for my first post I'll show where I am at....

A month ago my new Komo Fidibus XL turned up and I have graduated form being a home baker to a home miller/baker. I love it.....I mean I really love it!

I usually bake once a week (used to be alot more...I am relaxing into it now) I have a "desem" style starter that lives in my fridge @ 60% hydration which gets expanded twice in a cool spot under the house before use...its happy. I used to be a neurotic culture carer...my current method works and gives us beautiful bread.

Yesterday was a biggish bake....family coming on the weekend and lots of kids staying for a week....they will want to be fed.

1 x Miche @1.8kg (Sifted wheat, whole spelt and rye)

2 x Wholewheat sourdoughs @ 1kg each

2 x Wholewheat raisen and coriander (From Tartine bread) @ 1kg each

Wholewheat Sourdough

[1]

Wholewheat Crumb

[2]

Raisin and Coriander Wholewheat

[3]

Miche

[4]

Last week Desem's

[5]

I love using the fresh flour. I have sourced my grains from two organic millers in Australia (one of them is biodynamic). Kialla is a organic miller just a few hours away who's flour I have used for a few years now. I use there grains for the majority of the doughs (It is strong and thirsty). I build/feed the levain with grain from Four Leaf biodynamic mills in South Australia. I have found there flour softer but more flavoursome.

Was wondering if I would miss white flour...this has not been the case at all. The Raisin and coriander bread was so amazlingly soft...melted in the mouth. All the breads had a mild flavour, no sourness (prefer it that way)

Have not cut the miche....giving it a day or so until the family arrives....should be just about right then I reckon.

Well that's it for my first post.

All the best

Phil