hi~
因為最近也熱衷做麵包,所以買了一台電動磨粉機,想詢問若我想做麵包,查過資料是要用硬紅春麥的筋性才夠,但找了網路似乎沒有賣沒有磨的原麥,可否請您幫我推薦一下,該去哪裡買硬紅春麥?
拜託拜託了

感謝你

你好：看到你對天然酵母麵包的用心，讓我很感動

我自己也非常喜歡做麵包，自從開始養了小麥種，慢慢學習做天然酵母的麵包

你做的麵包都是我非常喜歡的。我也很喜歡單純的麥香味，不喜歡添加太多其他的材料，很佩服你的精神和毅力，尤其是自己磨小麥，這種堅持，很少人能做到

對於一個愛上做麵包的人來說，真的就好像著魔一樣.....

這是我的部落格，希望有機會能跟你互相交流

http://blog.xuite.net/mouwou/blog

Hi

Thank you for your kind words. Baking is a part of my job so it's very a natural thing for me to make comments about bread.

You certainly are welcome to share your baking experience. I work in New Zealand and Australia as a food technologist. Just ask if you need any ideas.

Cheers

Barry

Wow, your bread look amazing!

I myself is a good fan of sour dough bread. The sourer the merrier.

I also came across with some none-commercially ground wheat flour before for a new product development project. It's still coarser than commercially ground flour (no matter it's rye, wheat, oat or other grain).

An article also pointed out that the finely ground flour has a higher impact on health. Very fine flour does produce a fluffier and more delicate texture which most people would like. The problem is that it also introduces a very high GI (glycemic index) and it produces glucose surge in blood stream. Therefore, it's more likely to induce the likelyhood of diabetes.

My point is that if you are worried about having too much finely process bread, try other healthier options - whole grain type of bread. The grainier the better.....

Cheers

Barry