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! 🍕😄

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, 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. 😁

Oops! I just went to use the new version of the hot cross buns recipe I just uploaded to double check it, and noticed a couple of errors. Nothing serious, just a couple of tweaks. But if you have already downloaded it, replace it with the new version in the Classrom - Recipes area. 🫢

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!