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BRERO WHITE BAKERS FLOUR

There is white bakers flour, and there is White Bakers Flour

It is a sad fact that most white bread making flours milled in Australia are milled to suit the "fast dough" process. You really can't blame Millers, since this is probably still over 98% of their market. That's a shame for us Sourdough Bakers.

When producing True Sourdoughs, the long fermentation cycles requires the white flour to have certain characteristics to suit this process. The ideal specs for a suitable flour requires parameters such as Protein Level, Falling Value, Ash level, Starch Damage and Enzymatic Activity to fall in a fairly specific range to make it ideally suitable for Sourdough Baking.
Often white bakers flours don't. [improvers are used to compensate/aid in the fast dough process]

Even flours that, on paper, appear to have (closer to) the desired specifications frequently have (wide) variations between batches.

American Flours are routinely blended at the Mill with Diastatic Malt. This is not the case in Australia. Hence US sourced sourdough recipes//formulas may not work quite as good with Australian Flours. Adding Diastatic Malt may fix some of these problems.

A new initiative on our part is the introduction of "Brero" flour.

Different white flours are routinely tested and evaluated before we decide to use it as "Brero" flour. Not only are millers' batch reports closely examined, the proof in the pudding comes with the "bake" test.

You can be assured, you will be getting the best possible flour for white sourdough baking available, since multiple award winning baker Brett Noy (Uncle Bob's Bakery: Winner of the first Australian Artisan Bakers Cup) is likely to be using precisely the same flour too, to create his white sourdoughs for both his retail, and (often) very picky wholesale customers. These include a number of the top restaurant in Brisbane, where nothing but the best will do.

Sourdough Classes with Brett Noy

Labels on each bag of Brero flour will not only include the usual nutritional info, but also gives you indications as to the desired hydration and diastatic malt useage, which may vary from batch to batch (this information is not readily available, even to trade bakers)

Available in 2kg, 5kg and 10kg bags
If you live in VIC, SA, TAS or WA, contact us, and we may be able to recommend some flours that are more suitable for sourdough baking, and more readily available to you (sending 10kg of Brero to SA or VIC is NOT cheap!).

Why do we recommend Diastatic Malt

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