Oh dear, you can see my ratty untiled wall in the background. (sigh) Please pretend I have my cream tiles (currently in the shed) on that wall. 

I also meant to add that my dough was very very wet despite measuring accurately. I added an extra 100g of flour during second knead to make a total of 600g.

Waiting for it to cool a little before cutting

Flavourofthemonth, I bought my Nigella seeds at an Indian grocer too. Just keep them separate as mine developed little grubs after a few months. Or better still put them in the freezer.

Ewww!

I live in rural Victoria and there are no Indian grocers anywhere around here. (smile) I think I'll look online and hope I can get them bug free. He he!  Thanks for the help ladies.

I bought a whole lot of Bessemer over 20 years ago as a friend was selling them. They were great for about 5-6 years. Then they started to loose their non stick coating. Some peeled, some just wore off gradually. I was very dissapointed after spending a small fortune on them. 

I have had a good SSteel set of pans for 30 years. I can't fault them however I went on the hunt for a good non stick fry pan as I hated using the SS frypans. After trying so many different ones and not really being happy, one day I walked into our local little kitchenwares shop and the nice Greek man told me that the SS Baccarat was the best. I said I don't like SS frypans coz they stick and he gave me this wonderful tip. Put cold oil into a hot pan and nothing will stick. I didn't believe him but it does work. I found the tip a little hit and miss for eggs but it works great for meat and anything else. Hot pan, cold oil in, then food.

Now my absolute favourite non stick frypan is my well seasoned cast iron frypan. Cheap as chips to buy and hands down the best egg frypan I have ever owned. My eggs never stick and neither dose anything else. I've got my whole family onto them. We all love our cast iron fry pans. 

Yeah, good thinking.

I'll play with 'other' breads and dishes for now. After all, there's SO many wonderful recipes on here and in all the TMX cookbooks I have been collecting.

Well duh!
Thanks so much JD. Why that didn't click in my little head I will never know. Sometimes I just can't see the obvious. LOL!

Chookie, I will most definitely give it a go. In 11 days time, I will be flying out to Thailand for my son's wedding. Will be gone for 2 weeks. Do you think if I get my starter going tonight, I can put it in the fridge whilst we are away and then get back to it or is it better to put the whole process off until we get back.

All this sourdough reading has me anxious to try try again. 

Been away from this forum for a while and have been trying to catch up on reading all the good stuff, especially all this chatter about sour dough.

I have a really dumb question. What is the "Cherokee" sour dough starter?

I have tried to make sour dough umpteen times in my life and never been able to get it going. I'm going to keep reading and re-reading these sour dough threads until I understand. Then I'll have to give it one more try. 

Thanks for sharing.

I've been a long time missing...... work, kids, blah blah.

Regardless, I've been popping in now and again as I absolutely love this forum. You are all so lovely and so sharing.

Chookie, I wanted to add that should you consider doing a class, I would love to come and learn and share the TMX love. My demonstrator is from Darraweit and my son and (almost) DIL live in Lancefield. I'm a bit further north but it really wouldn't be all that far for me to visit for the day. Oh it would be lovely.