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Owned by Steve

My name is Steve. I make great bread. And I am good at teaching others to make great bread too. Let's learn together and make some lovely bread.

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37 contributions to My Lovely Loaves Bread Skool
Pizza class - Feedback.
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! 🍕😄
0 likes • 6h
@Joyce Piper It is at the Henley Sailing Club. Upstairs. If you text me when you are near, I will look out for you. Open the door and I will watch for you, that will be fine. We start our meeting at 8:00pm, and it goes till about 9:30.
0 likes • 6h
@Joyce Piper My number is 0452 565 009.
Update after crumpet class
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!
0 likes • 2d
Yes, the starter can be a few days old. Well done Diana!
Pizza Class - Reminder!
It's on tomorrow night. The meeting link will be open from 7:00pm to commence at 7:30pm. Download the recipe and instructions from the Classroom and have your ingredients ready for Stage 1 - The Poolish. See you then!! 🍕
1 like • 4d
@Ehsan Omara See the notice. There will be a new meeting link tomorrow morning.
Pizza Class - Important!!
Those who are joining us tomorrow morning, there will be a new Google Meet link as it is a new session. Visit the Pizza class in the Classroom for the new link from 7:30am.
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Group Purchase Offer!
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.
Group Purchase Offer!
0 likes • 4d
@Andrew Grant It's adjustable. It is in °F though. I have mine set to 85°F which is about 29°C.The timer is adjustable from 1hr to 24hrs. I set mine to 1 hour.
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Steve Koschella
4
3points to level up
@steve-koschella-1267
I LOVE baking bread and related products. And for the last 5 years I have been I LOVING teaching others how to create their own favourites!

Active 5h ago
Joined Nov 22, 2025
Adelaide, Australia