Hello from Switzerland
Hello from SwitzerlandOver the past while, many of my search engine baking inquires have landed here on threads from TFL, it's apparent that something is going on here, i thought i'd join in.In an earlier life, i was a creature of the night, was up in the wee hours mixing doughs and tending to oven buzzers, that's going back a ways though.For the past ten years, i've been trying to get a grip on baking small batches here at home, at first with a K-aid mixer, baking stone and yeasted preferments.I've since set up in the basement hobby room with an old 1960's Diosna mixer, it originally came out of a bakery test lab, has two bowl sizes and allows for 500g to 4kg flour per batch.A 380v electric oven was added to that, 50cmx50cm stone floor, separate element adjustment, it was an inexpensive internet auction purchase that has turned out well.Recently i had the good luck of adding a really decent flour mill to this setup, an Osttiroler with 20cm stones, again an inexpensive auction purchase.Typically i'm baking twice a week, the batch sizes use 2kg of flour, i've got a happening SD culture going but have yet to completely cut out a fresh yeast addition in the final dough.I do feel myself headed down that road though. I'm hoping here among other things, to gain some insight on home milling and look forward also to posting some crust&crumb.cheers daniel