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! 🍕😄

Over the last few months I have been considering trying an idea. I use a bread proofer similar to this one. It works really well to provide a stable temperature for dough proofing. But they are expensive to buy in small quantities. I was able to buy them from time to time at a price that made the effort worthwhile, but the prices have increased lately. I have made contact with a supplier while is prepared to ship in quantities of around 10 that will make it possible for me to sell them under AU$80. (usually at least $95 - $110 online, plus delivery.) They no longer make these with Australian plugs so I will include an adapter in the price. If you are interested, let me know, and I will see if I can put an order together. The price will not include paid delivery, but for Adelaide members I can usually make arrangements that avoid having to pay for delivery.

Hi all. I want to go ahead with the live stream pizza class. Due to having a full calendar this month I propose the Friday night 1st May and the Saturday 2nd May. This will be a FREE class! We will make our pizza dough on the Friday night and make the pizzas on Saturday for lunch. I will post details in the CLASSROOM section of this site, and will post a link to the Google Meet event about half an hour before it starts. Let me know if you plan to join me! 🍕

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

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. 👍😁