Hi Steve, I recently followed a post where the lady recommended using bees waxed wraps to keep sour dough fresh. I bought the largest one I could get and it actually works! Ian and I rarely finish a loaf before I need to cut and freeze it or it gets so hard it hits the compost. I was using a calico bag but the bees wax wrap actually works. It stayed fresh like new for about 3 days but was soft and easy to cut for over a week. For the first time we used every bit without needing to freeze it. Definitely worth a try. I’m planning on getting a second one. 😁

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. 👍😁

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! 🍕

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?

Hi Steve I recently attended your WEA workshop and just wanted to thank you for all your wisdom, it greatly improved my sourdough baking I’m still in the perfecting before moving on but feel I am finally on my way