Hi..im relatively new to breadmaking and am getting a bit nervous about what I need and dont need. Firstly, can anyone clarify for me what the consistency of durum flour should feel like. Is it slightly grainy like caster sugar or silky like normal flour? Is the colour yellow or more cream?
Also, I do not have a baking stone or a peel. Is it ok to use an upturned baking sheet? Also, what about the bannetons. I would love to get one but am gathering other goodies right now so is a cane basket appropriate or even a tea towel lined stainless steel bowl? Does anyone know of any good flour suppliers in Australia. I am in WA.