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My Lovely Loaves Bread Skool
87 members ā¢ Free
5 contributions to My Lovely Loaves Bread Skool
11d ā¢Ā
Pizza Class Update
I have just posted the class description in the Classroom area. I will post the instructions and recipe in the next couple of days for download. The Google Meet link will appear half an hour before the start time. Let me know if you intend to join in, just to give me an idea of numbers.
0 likes ā¢ 11d
Hi Steve, I'm keen, although unable to participate in the Saturday morning event as I'm committed to taking my 90 year old friend to his local Dawn Service. I should be able to catch up though ... Cheers, Annie
25d ā¢Ā
Pizza class update.
Hi all. I want to go ahead with the live stream pizza class. Due to having a full calendar this month I propose the Friday night 1st May and the Saturday 2nd May. This will be a FREE class! We will make our pizza dough on the Friday night and make the pizzas on Saturday for lunch. I will post details in the CLASSROOM section of this site, and will post a link to the Google Meet event about half an hour before it starts. Let me know if you plan to join me! š
0 likes ā¢ 22d
yes please - I'd like to join.
22d ā¢Ā
Fabulous Focaccia!
We had a great time in the Advanced Sourdough class last night at the WEA. We made focaccia together. This is how mine came out of the oven this morning. šš
1 like ā¢ 22d
I've been making focaccia for a while - my favourite topping is potato ( cooked and chopped/sliced), rosemary and roasted garlic. It's very popular within my social group!
Mar 17 ā¢Ā
Dodgy Flour
Unfortunately my flour supplier from the West Coast has let me down. This loaf was made from their Bakers Plain (White )flour. Previous bag was infested with Pantry Moth. Result was brown, stale and generally off. Returned flour to Drakes. Looking elsewhere now. Any ideas?
1 like ā¢ Mar 24
I also returned flour to Drakes as it had weevils for the third time - I am currently using Lauke's German Grain and Crusty White mixed in a 1/4 ratio, and it's good. Both from Drakes.
0 likes ā¢ Mar 24
@Peter Paine Just a little update on the flour - I had an email today from the manufacturer of that flour - it seems they have had a staff turnover and the new miller wasn't up to the task. There were apologies and an explanation of the measures they have taken - new miller, mill disassembled and cleaned, new equipment and new, stricter cleaning regime. Also a promise to supply me with a replacement batch of flour. Fingers crossed. I thought I had better post this info since they have made the effort to contact me. I'm going to give the product another go!
Feb 11 ā¢Ā
Pizza class?
I have a radical idea. Anybody interested in a live stream class on pizza making? I did a live class last year on using hybrid yeast and sourdough in pizza dough, which was a real success and the pizzas were awesome. We could get adventurous and have a two part class. Make the pizza dough together one day and everyone make the pizza the next day after an overnight proof. I could run the class at very low cost like the last one. I have also improved my video setup with a second webcam and stand to make running a class smoother. let me know your thoughts.šš š
1 like ā¢ Feb 16
I like the idea - am a bit busy for March but you say mid april so it could work for me š
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