Yep, I get it. I never have any trouble with it, just give it a scrub with warm to hot water, dry it out, give it a light oil/grease and keep using it. You shouldn't have any trouble. Appreciate any feedback if you do.

Only to grease the oven

There's no set answer to your question, as different grades of flour absorb water differently. However, try to get it to a consistency of play dough. When mixing damper, one of the most successful ways is to add water to the flour in small amounts. Bring it together in a cutting motion with a knife or similar utensil until it comes to a consistency a lot like play dough. It should come away from the bowl and not stick to it, making it easy to manage. No need to knead, as kneading pushes air out of the mix and will make the damper heavy or dense, rather then light and fluffy. Hope this helps and enjoy your baking.

@@rangernickbushcook thank you mate. I'll try this! 😁

@@rangernickbushcook mate, I'm considering a PhD in Australia. I'm afraid of spiders. I've heard from a lot of people that there are dangerous spiders the size of my palm and they'll jump on you and bite, especially in Sydney area. Is this true? If so, how do you guys manage? I'm afraid of studying there for this reason.

Certainly was, that was the initial aim. Lots of heat, cook it fast. Get it smokin'. Bon appetit!

If you do exactly what I did, you'll get exactly the same result. Enjoy Uncle Ted's bread!

Till they fell off the bone, probably 4 hours low and slow.

On the mend, but sad and sorry

@@rangernickbushcook chin up they say (time heals everything) just boring 😴 doing nothing.

Not stopped, but a bit waylaid and side tracked.