For those who haven't noticed, I have been pretty much absent from this site for a few weeks. I'm back home after an ocean cruise holiday most of the way around the country. But before you start getting all envious, it wasn't all fun and games. My wife and I both contracted a 'flu virus on the ship which took quite the shine off things! And on top of that, and even worse, there wasn't a decent piece of bread or bread roll anywhere on board to satisfy this man's craving! (There was a decent pizza bar on board though.) Anyway, sorry if you have been waiting for your new membership approval. All done now. This year is drawing to a close quickly. I have only two more classes in 2026, with most of 2027 planned. I will be a little less busy next year, I had a busy '26 and I almost forgot I am supposed to be retired! But I intend to add more content on here. More short "how to" videos and some exciting new recipes. Please keep up the communication with questions and your own tips that we can all benefit from. 😄👍

I baked olives & walnuts bread by using 85% bread flour and 15% wholemeal wheat flour.

Steve’s Focaccia today - it’s fantastic

So, it's 11pm here SA, & I've just finished cleaning up in my little micro bakery. My 12 Sourdoughs are nicely tucked up in bed and retarding, & I figured it's a good time to sit & reflect over a glass of red (I'm in the Clare valley, what else), and look how far we've come in just a few weeks. From starting my sourdough journey here with you guys to actually churning out a batch for commercial sale every week.... amazing. So, for those of you that doubt your potential, I say go for it. your worst sourdough is going to taste 10 times better than a store bought loaf.... so just do it. PS. If you come to Clare come share a glass with me. 🍷 Happy baking everyone.

I'm up in the Clare Valley and a small business in Auburn has asked me to make some bread for them. 6 Sourdough (2 with olives), & 6 regular white loafs. All prepared & in the fridge for an early start tomorrow... wish me luck.