Hi Everyone, After the crumpet class that I encouraged to happen, I have been cooking crumpets every time I run out. After a couple of times where they didn't turn out very well, I have discovered the following. 1.The starter does not have to be active at the time - unless you want to cook them sooner. I have found just doing the first step with starter that is even a number of days from being created is absolutely fine - but what you need to do is to forget it for a day or two and putting it in the fridge overnight however long it is. It still gets bubbly. So even 2 days and 1 night seems to be ok. 1. 2. I found some very good crumpet rings at Spotlight. Good to oil these the first time round. 2. 3. I'm also finding that the amount of water to add that makes the right consistency is around 110mls. I seem to get 8 crumpets fairly regularly now. 3. Thank you Steve!

Hi all, I have booked a venue for a private class on Baguettes. This was originally planned as a private event but has expanded to now be open for My Lovely Loaves members. Numbers are limited as I was not able to get my normal venue for suitable times. Details: Date: Saturday 15th August. 10:30am to 2:00pm. Venue: Ngutungka Community Centre and Library, Henley Beach. Cost: $70. including a light lunch. Details: This class will be primarily a demonstration class with some hands on mixing of dough to be taken home to be shaped and baked. (Unfortunately oven space does not permit everyone baking their baguettes on the day.) Plenty of samples will be provided for a light lunch during the event. Bookings will be strictly on a first-come-first-served basis, and there may only be 4 or 5 spaces available as numbers are limited. If this one goes well, I will plan another one at a later date. Payment arrangements to be advised soon. Steve.

I went to Steve's bagel class on Sunday and really enjoyed the process (it's easy) ! So, last night I thought I'd give it a go on my own. I used the half yeast/half sourdough recipe. I left my dough overnight to rise and rolled out the individual balls this morning before boiling and baking. They don't look perfect by any means, I should have squashed them down more and creating the hole needs much more refinement. But the flavour and texture was lovely. I attached a photo but not sure if it's going to show here.

Hi everyone, I am considering holding a live baguettes class. I have included baguettes in my advanced sourdough class in the past but to learn to do baguettes properly really needs a dedicated class. The question is, whether to go through WEA, or a private class at 19 on Green? Anyone interested?

Hi all. Well, we had a great time over the last two days with our pizza class. Those who attended managed to create some amazing pizzas, in their own home in real time together. For me it was proof that this is very achievable and reproducible, even with a couple of tech challenges here and there. To all who attended this class, well done! I intend to hold more of these in the future, so watch for developments! 🍕😄