I have just joined the forum. I am baking bread for the last 5 years and developed 3 nice recipes to bake in my oven on top of a Redrock baking stone. Things are going well but I would like to move away from commercial yeast and ascorbic acid. I have Oregon Trail sourdough culture from Carl's Friends and other two that I have produced (they are not named yet :-) ) using cheese whey and other lactic acid and yeast bacteria from kefir. I am also a home cheese maker so no shortage of bacteria in my freezer.
I am using Weston Mills 20 KG bags white baker's flour. I think this flour is adulterated in a way for commercial bakers. Whenever I try to produce or feed my sourdough cultures, it does not work as good as organic rye or wholemeal (as you would imagine).
I am making the dough in my BBM600 and the dough setting goes for 1:30 hours. I think this is too much as the gluten structure is later collapses during the last proofing in my oven. I bought a mixer to get rid of BBM600 but I need more experience on that to amend the recipe and making to suit mixer. I am working on that.
But first thing first, I feel like I need to change my flour. Kiala's Organic White Unbleached Plain Flour in 20Kg bags is close to my heart but nearest seller is in Bega that is 3 hours of ride from Canberra.
What other Canberrans are doing? What flour are you using and where do you get it from?