Does heat before harvest have an effect? – Kialla Pure Foods

Does heat before harvest have an effect?

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  • #5408 Reply
    Philip Nicholas

    I have been baking bread with Kialla flour for well over a decade. The method I use is to add half the flour to all the water and let this ferment for 12 or so hours. I believe that the yeast which becomes active is on the grain as it grows. With my most recent batch of wheat grain the process is less reliable and I wondered if the heat wave last summer may have been hot enough to kill some of this natural yeast?

    #5410 Reply
    Sheridan Kennedy

    Hi Philip
    I asked Mark Dennien our resident baking expert who has many years in baking behind him.
    His response is as follows:

    The activity in your ferment “half the flour to all of the water” would be impacted if the starch damage was low, and this is part of the milling process. Because the lower the starch damage the less sugars that are produced in the fermentation.
    You could possibly fix this by adding a bit of either honey or sugar to feed the yeasts in your ferment.

    Although some areas experienced heatwaves, if you search your flour’s batch number on our plate2farm tracker you’ll see that its a blend of flours from different farmers who farm different areas of Queensland. This blending is part of the way that we ensure seasonal variations can be minimised.

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    I never make a bad loaf of bread now, since changing over to Kialla flour… I can’t get over the superior quality of your product. I have bought some for everyone in my family.

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    I truly like the transparency and traceability that Kialla Pure Foods offers. I’m actually able to see which farm grew the wheat milled into my 10kg bag of flour. This really sealed the deal for me. And I feel that Kialla sets themselves apart in this sense.

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    Of all the brands of flour I have used Kialla is by far the BEST!

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    Kialla is the best flour I’ve ever used – and that includes some great US flours. Please keep milling forever!!

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    We’ve been using Kialla’s products for approximately seven years now, making the change to Organic Spelt Flour following the discovery that my son had a wheat and dairy intolerance. I have found that our whole family’s health has improved.

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