Hi everyone. I am very excited to announce that I have begun a partnership with Leonie from Humblee Eco. She hand makes lovely high quality beeswax bread keeper bags. I have been looking into these for some time, and they are very highly recommended for keeping sourdough bread fresh for up to a week, but I have never used one myself. Leonie has very generously donated one to me to "field test" on behalf of all of you and to evaluate it. Assuming that I am as impressed as reviews indicate, I will make a group discount offer for any of you who wish to purchase them. Check out Humblee Eco's website.

Hi all, I tried the English Muffins recipe yesterday and found they came out a bit doughey. Any suggestions on how to remedy this problem, I was thinking maybe an extra five minutes in n the oven.

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. 😁

Thanks Steve for adding me to this group. Looking forward to contributing to and learning from the community. I live in the beautiful Clare Valley and basically make bread for my family and neighbours. I started my journey of discovery and learning about six months ago and have manage to successfully create something that resembles and tastes like bread. These creations have really only been the basic white loaf and rolls, and more recently I’ve dabble with ciabatta. Im looking forward to stepping into the world of sourdough and it’s relatives.

Hey Steve, where do I buy the baguette racks for the proofing stage ?