FLOUR MILL

by Mockmill

Using fresh milled flour, not only benefits fermentation in sourdough baking, but also enhances the taste while benefitting from all the nutrients, minerals and fibres, when using the whole grain. In store bought flour, parts of the grain berries are removed to make the flour lasts longer. 

For a discount on top - make sure to use my code: P2022-AB-03 through this link.

THE CHALLENGER BREAD PAN

by Challenger

For consistent results in your bread baking and taking your breads to the next level! A Challenger Bread Pan is a Dutch oven turned upside down, being able to flip the dough directly from the proofing basket onto the shallow bottom pan, which makes it possible to score the dough directly in the pan, without having to lift and transfer the dough afterwards, risking to mess up the scoring, deflating the dough or burning your hands.

BAKING STEEL

by bagestaalet.dk

A baking steel is a very versatile baking tool, optimizing the crumb and crust when baking sourdough bread and is, in my opinion, an absolute must-have tool in your kitchen! especially when baking sourdough pizzas or sourdough buns. I can fit 2 baking steels into my home oven, being able to bake 4 breads at a time, 2 oven sheets full of buns or 2 pizzas at once, giving all my baked goods a high rise and crunchy crust!