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. 😁

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.🍕🍕 🍕