Hi I have a wedding recovery this Sunday and am making 2 loaves of sour dough. Wedding is Saturday so plan to prep bread Friday to cook Sunday. From what Ive read it will be ok just more nutty. Is there anything to watch?

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

Hi there, I attended Steve's introduction to sourdough and went on to make my first sourdough at home! Though not perfect I was happy as a first time go on my own and it was certainly tasty. I used the starter I had from class, there was still a decent amount but I fed it (strong white bread flour) after a week or so in the fridge, left it overnight on the counter and it fermented well by the morning. It smelled sour and I believe it was good, not off in anyway. Unfortunately, I found my resulting sourdough bread (delicious as it was) to give me some indigestion as if the bread was too acidic. I didn't get that issue from the one we took home from WEA or any previous sourdough breads I've bought. Did I let my starter become too acidic in some way? And if so how can I prevent that from happening again? Thanks in advance for any advice!

@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

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. 🫢