It’s taken Chris Sharkey a year to learn how to mill his own wheat.
Using a stonemill to grind the wheat fine enough for baking, but not too fine to reduce the amount of processing, is a lot harder than it sounds, according to the fourth generation Balliang crop farmer.
“You get the grain, put it between the two stones, press it out and lightly sieve it to get rid of some of the bran and that’s it,” he says. “But that’s just a really simple way of explaining … it was a lot harder than that.”
Mr Sharkey teamed up with Darley baker Jordan Walls for a “paddock to plate” bread adventure.
Mr Walls’ sourdough bread uses only four ingredients – locally milled flour, water, salt and culture.
So far he’s had really good feedback from friends and family who’ve tried it.
“It’s a crusty, soft loaf with an earthy flavour,” Mr Walls says. “It’s like a bowl of vegetable soup your mum made when you were 13 and sick, souvlaki after a hangover, fruits and nut after dinner, a good beer on a Sunday afternoon. It just makes you feel good.”
The men are awaiting Moorabool council approval to sell their bread.
