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Pinned
Dec '25 •
Welcome new members!
Well, we have seen a steady flow of new members coming into the My Lovely Loaves skool community. I was hoping for 20 members within the first month or two, but we are already well beyond that and growing daily. As you will know I have begun making and uploading class videos, and I intend to try to get at least one new one per week for us to share. My apologies for all of the "ums and ahhs" in the videos. I find that I am much more self-conscious talking at a camera than to a live audience, but I expect that as I get into the flow of things that will settle. In the new year I am thinking of hosting a live Q&A where we can ask questions and share tips and ideas that we may have. I'll add a poll here to gauge everyone's interest. Anyway, once again welcome and keep an eye out for new videos and other developments as I get more familiar with the whole skool community thing. At this stage it seems to be a much more friendly platform than Facebook for this kind of thing. So everyone have a wonderful Christmas and New Year! I do intend to have a bit of a break from all this for a couple of weeks, but I don't think I will be stopping altogether. 😄
Pinned
Feb 11 •
Pizza class?
I have a radical idea. Anybody interested in a live stream class on pizza making? I did a live class last year on using hybrid yeast and sourdough in pizza dough, which was a real success and the pizzas were awesome. We could get adventurous and have a two part class. Make the pizza dough together one day and everyone make the pizza the next day after an overnight proof. I could run the class at very low cost like the last one. I have also improved my video setup with a second webcam and stand to make running a class smoother. let me know your thoughts.🍕🍕 🍕
4d •
Dodgy Flour
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?
10d •
Starter too acidic?
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!
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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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