Where and What in Aus? - New here
Hello,
Sorry if this is in the wrong section, but so many sections seem to fit (baking, mills, etc) that I wasn't sure where else to put it.
I am in Australia and buying bread has become long in the tooth. Every shop out there selling 'artisan' bread tastes like cardboard/paper bag, feels like its full of all kinds of preservatives, or dry in the middle, crust is not crunchy whatsoever, and its just... well everything is named artisan but it all tastes like shop bread.
I only found 1 actual bakery in NSW that provided amazing bread where the crust was thick, crunchy, inside was soft, moist etc... was a dream to eat but over 120km from where I live so It isn't something I have bought in over 3 years.
I figured the solution was to learn to make my own bread from my own milled flour.
So the 2 questions I would have for anyone in this Country, NSW specifically (Sydney or close enough)...
1: Where can I go to learn to make proper sourdough bread - Bread that has that crunchy thick crust with that soft moist middle and not sour to the taste? - REAL BREAD - from spelt grain or oat grain or Rye grain... something I can learn to make with a variety of ingredients, white or wholemeal (stone ground).? What about making proper italian style Pizza bases that are soft in the middle with a crispy outside, or wraps like tortillas where its soft and something you can wrap without it breaking etc?
2: What kind of stone mill is best to buy for health reasons and to keep the nutrition in tact? I was considering a Salzburg MT12 - being a natural granite stone, there wont be any glue (bonding agent) of the ceramic/corundum going into my bread... but I wasn't sure about the temperature... will that over-heat the grain, is a MT5 worth it, is the MT12 the better investment, is there anything else I should be looking at?
Thanks for the help.