It depends on your municipality. What the 2023 Blue Drop report and the 2025 progress assessment found, what SANS 241 means, how to look up your own supply on the DWS My Water page, what to do under a boil-water notice, and what each type of home filter is certified to remove.
A practical guide to sprouting at home: which jar or tray to use, soak and harvest times for nine common seeds, how often to rinse in a hot South African summer, how to store sprouts, what not to sprout, and how to tell root hairs from mould.
A 100% fresh milled sourdough spreads flat for four reasons: over-fermentation, undeveloped gluten, bran cutting the network, and hydration judged too early. A diagnostic table, the numbers experienced millers use, and a schedule that works.
One kilogram of wheat berries makes one kilogram of wholemeal flour — enough for two loaves. Full conversion tables, milling times, bag sizes and storage volumes for South African home millers.
Long sourdough fermentation can cut the phytic acid in whole grain bread by 50 to 90%. How the phytase mechanism works, why fresh-milled flour helps, and what to change in your bake.
Ageing makes white flour bake better. For whole-grain flour milled at home, it mostly doesn’t. The evidence, the numbers, and what to do instead.
