Unfortunately my flour supplier from the West Coast has let me down. This loaf was made from their Bakers Plain (White )flour. Previous bag was infested with Pantry Moth. Result was brown, stale and generally off. Returned flour to Drakes. Looking elsewhere now. Any ideas?

Hi Steve I recently attended your WEA workshop and just wanted to thank you for all your wisdom, it greatly improved my sourdough baking I’m still in the perfecting before moving on but feel I am finally on my way

I baked two loaves last weekend. One was a Light Rye Sourdough following @Steve Koschella recipe from the course. The other used barley flour instead of rye. The only difference from the original recipe was that I used the autolyse technique.

@Steve Koschella I followed your recipe and I backed Swedish Crispbread this morning. It’s delicious and only mistake I did which I backed longer. Thanks Steve for sharing the recipe with us

Hi members. I have uploaded some new recipes in the Classroom under Free Recipes. My wonderful Knackerbrot rye crackers, a Sourdough Spelt and Wholemeal loaf, and a NEW and updated recipe for Hot Cross Buns!