Thanks again Thermomixer,  tell Mrs T to make sure she has a Saturday in Hobart so she can go to the Salamanca market.

Thank you Thermomixer,  yes these are the snail rolls.  I had forgotten this photo.

Thanks CJ,  I think I should attend to my starter more.  I keep it in the fridge and only take it out when I want to make a loaf,  I feed it when I take it out,  let it stand on the bench,  and make up the mixture at about 4 in the afternoon.   I knock it down in the morning, at about 10.00 and let it rise in the tin, usually takes 2 hours to double.  You sound like you have got it all worked out,  well done.

Hi Rosa,  welcome to the Forum.  Use what you want and share what you wish.

I would strongly recommend it.  Will probably go again this year,  $275 for the day session.  No more than 8 in the class.  DH who doesn't cook was able to come to lunch and sample what we cooked.  He paid an extra $70 .  Rodney and has wife are very nice people and it was a lovely experience.  We had some problems trying to stay locally.  Think next time would stay in Hobart as it is only about 45 mins by car.  Most of what we cooked and ate was grown/raised locally.  This is what I was interested in,  what could I do in a creative manner with what we grow.  I had also made some of his recipes and liked them.  The 2 day sessions sound good,  as the courses are more than basic.  Look at the web site,  this gives some information.  Some friends who live in Williamstown,  flew down the morning of the course,  and back in the evening.   We spent a few days in Tassie.   Hope this helps.

Ceejay, that is fast.  OMG  what a beautiful loaf,  can you wait the 2 hours for it to cool?  I couldn't.  Do you keep the starter in the fridge between feeds?

Thermomixer,  your recipe and JD's recommendation ,  how could we go wrong.

Russell,  just a few points on the EDC bread recipe.  No bread should have any damp or gooey spots in the middle.  You can cook this recipe in either a cold or heated oven.  The secret to success is a good double proofing.   If you don't need the machine for 45 mins,  then leave the dough in the bowl with a towel on top.  This helps keep the heat in.  For best results the room  temp should be between 20 and 25.   If not create a warm environment.....car that is in the sun,  bed with electric blanket,  window with sun coming in.   When the bread is in the tin for the second rising,  spray with water and cover with plastic.  (I put a plastic shower cap on the tin) ) ,  or place in a plastic bag.

Most Forum members have had great success with Isi's recipes.   I would suggest that you have a go at these.   Good luck.  You will soon understand how we come to have so many breadcrumbs in the freezer