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.

Hi Steve, this is how my soughdough turned out after Saturdays class. I cooked it Saturday night and cut it this morning. Tasted amazing!

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 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. 😁

Hi Steve, what is the best way to clean the Banneton after use?