Hi all, I tried the English Muffins recipe yesterday and found they came out a bit doughey. Any suggestions on how to remedy this problem, I was thinking maybe an extra five minutes in n the oven.

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. 😁

Thanks Steve for adding me to this group. Looking forward to contributing to and learning from the community. I live in the beautiful Clare Valley and basically make bread for my family and neighbours. I started my journey of discovery and learning about six months ago and have manage to successfully create something that resembles and tastes like bread. These creations have really only been the basic white loaf and rolls, and more recently I’ve dabble with ciabatta. Im looking forward to stepping into the world of sourdough and it’s relatives.

Hey Steve, where do I buy the baguette racks for the proofing stage ?

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!