Freshly milled flour baking in Riwaka

I've been baking bread at home for years and the biggest enjoyment which this hobby gives me is sharing my baking with neighbours or friends or simply whoever is passing through my house on Wednesday when I usually bake.

My initially small hobby grew out of proportions over the time and I now own smallish commercial oven in my garage in which I once a week bake 12 artisan sourdough loaves. Half of them I usually give away for free or barter them for eggs/baking/veges/milk/beer/fish, other half I feed to my kids or freeze for tomorrow.

I have my sourdough culture which is close to 10 years old and with that and my love and passion for baking I can bake all varieties of European style bread.

Today, I would like to step up the game! :-)

The bread I bake tastes delicious primarily because of slow fermentation and process (16-24 hours from start to finish). To improve the taste profile even further I would like to purchase electric grain mill so that I can freshly mill my whole meal, rye and spelt flours.

Decent mill is prohibitively expensive and too much of a luxury item for me. However, if you decide to support me in this endeavour and make this happen you all will benefit from this by getting to literally eat the results - any donation entitles you to free bread from me! For each ten dollars you receive back at least one hand crafted loaf of gorgeous European-style sourdough bread still hot (if you live nearby) with crunchy crust of dark russet color and moist flavoursome crumb.