Amazing Sourdough

17/10/2026

Attention Gloucester bakers: my wholesale flour is now being delivered to Gloucester, please message me privately if you’d like to join the order and I’ll send payment and pickup details (payment is required when ordering).

All bags are 12.5kg. That’s enough for 25 loaves, so only worth buying if you’re baking a couple of loaves each week. Pickup on 2 November in Gloucester between 5 and 5.30pm. Example prices below.

Mauri
- Bakers Supreme $30
- Wholemeal bakers $30
- Spelt wholemeal $37
- Plain $26
- Self raising $26

Manildra
- Bakers flour $16 (best value but protein content is low so I usually mix in 1/3 protein enriched)
- Protein enriched flour $20

Wholegrain Milling Co
- White stoneground sustainable bakers $30 (clearance)
- Organic White Bakers Flour $45 (unfortunately this is being discontinued but they still have some in stock)

Kialla (premium organic flours, more expensive)
- Organic stoneground Wholegrain spelt $78
- Organic artisan $47
- Organic stoneground wholegrain bakers $45
- Organic Wholegrain rye $80

Or let me know if there are more prices you’d like me to look up for you.

27/09/2026

Super excited to be baking sourdough bread for Barrington Markets this Saturday 3 October 8.30-12.30, Argyle Street Barrington. I’ll be at the cake stall with all your favourite handmade sourdough loaves plus this season’s special, the Gloucester Gold.

Sourdough loaves:

- The Barrington - country white $10
- The Sydney - seven seed light wholemeal $12
- The New Yorker - rye with caraway & cumin $12
- The Copeland - cranberry & walnut $15
- The Gloucester Gold - roasted gramma pumpkin & orange $15

Large loaves, naturally leavened sourdough handmade and baked just down the road, no manufactured yeast, preservatives or animal products.

We usually sell out so come early or message me to preorder (preorders will be kept until 10am if paying on collection or 12.00 if prepaid).

Ingredients:

All loaves: flour, filtered rainwater, seasalt; Sydney: + homegrown fennel & coriander, pepita, sunflower, sesame, black sesame, nigella seeds; New Yorker: + caraway and cumin seeds; Copeland: + walnuts and dried cranberries (cranberries, sugar, sunflower oil); Gloucester: + home grown gramma pumpkin and whole Cara Cara oranges, pepitas.

Allergens: gluten. Cranberry loaves contain nuts. Other loaves do not not contain nuts but are made in a kitchen where nuts are present.

Suitable for dairy free and vegan diets.

23/09/2026

So happy to get this message from Kelly last night to learn that one of my youngest graduates is still baking. I looked it up, their class was in 2022! https://www.facebook.com/share/p/1MDHLTaNH8/?mibextid=wwXIfr

23/09/2026

Really enjoyed today’s sourdough workshop, a private session with the Gloucester Environment Group. Look at those beautiful loaves!

19/09/2026

Reposting by popular demand! Here are some of my favourite ways to use extra starter:

1. crackers
https://littlespoonfarm.com/sourdough-discard-crackers/

2. ⁠muffins
https://www.fifteenspatulas.com/sourdough-discard-blueberry-muffins/?fbclid=IwAR3oYrrYb1Bt-LIVHb-DSjQtsk3pBVpJWuzvA394b_wFkx6EoB24z6Mfja8_aem_AbtyuQRg9qyUttTeX0uwuhQdntw-CusqLuqZQXssIkcgudU_VQL-vNJC5cT-N04zJb0

3. ⁠a cake
https://www.theperfectloaf.com/sourdough-starter-discard-cake-ciambella/
I used grapefruit instead of lemon and marmalade instead of limoncello. Or adapt any cake recipe by replacing 1/2 cup flour and 1/2 cup liquid with 1 cup of starter (assuming your starter was made with equal parts flour and water, adjust the ratios to match your starter feeding ratio).

4. ⁠veggie fritters
Mix grated veg and sourdough starter with an egg a bit of flour and seasoning and fry them up (I’m dairy free but you could add cheese too)

5. pancakes
https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
My favourite recipe is this overnight one. I make a dairy free version with plant based milk and lemon juice instead of buttermilk.

I usually just make enough starter to bake with and don’t have discard, except when I run sourdough classes and I have lots of leftover starter. It’s best to use it fresh, as it will develop a sour taste if it hasn’t been fed for a week or two (just give it a feed and wait a couple of hours to refresh).

Add your favourite recipe links in the comments.

Use your extra discard starter to make these light and buttery sourdough pancakes with a delightful, mild tang.

07/09/2026

Spring is here, and that signals a few changes for your baking schedule. The weather is warmer now, so your starter and dough will rise more quickly. It’s too warm now to let your dough rise overnight, to avoid it overproofing let it rise during the day when you can keep an eye on it. If evening is the time that suits you best to make your dough, just pop it in the fridge when you go to bed and then take it out in the morning to finish rising.

19/08/2026

One way I keep my class costs down is by not including things like a danish dough whisk in the price. I encourage people to use what you already have in your kitchen, because not everyone has space for things with just one purpose. But if you really must have a sourdough kit, the best way to get one is from Aldi today as everything is on their daily special for $7.99 (banneton, lame, scraper etc). This is a great price. Note: danish dough whisks are not great for big dough batches and plastic scrapers are better than metal if you don’t want to scratch your bench tops. But I love their bannetons, so if you’re near an Aldi today go and empty the baskets!

03/07/2026

Recipe testing pumpkin sourdoughs today! I tried these variations:

1. Pumpkin
2. Pumpkin + cinnamon sugar swirl
3. Pumpkin + my mixed citrus marmalade
4. Pumpkin + my mixed citrus marmalade + a mixed spice swirl

Verdict:
They were all good! The cinnamon sugar was my least favourite but there wasn’t a clear winner for the other three. Honestly I think pumpkin would be great with almost anything.

1. Pumpkin - delicious and very pumpkiny. Wins for ease and honest to goodness-ness. Didn’t need any extra sugar.
2. Pumpkin + cinnamon sugar swirl - proofing was affected, probably because I used a commercial cinnamon sugar mix. Cinnamon flavour overpowered the pumpkin a bit but still very nice.
3. Pumpkin + my mixed citrus marmalade - delicious and citrus forward. Wins for interesting and complex flavour.
4. Pumpkin + my mixed citrus marmalade + a mixed spice swirl - delicious and nutmeg forward. Wins for interesting and complex flavour.

I don’t have a recipe to share, but if you’d like to try a loaf Pantry Mama’s easy pumpkin sourdough is a good one to start with. https://pantrymama.com/easy-pumpkin-sourdough-bread/

Note that it’s a high hydration dough so if you’re a beginner you might want to add a bit of wholemeal flour to make it easier to shape.

23/06/2026

Fantastic sourdough workshop at my farm near Gloucester last weekend! I hope you can join us at the next workshop on 26 July. https://bakesourdoughjuly.eventbrite.com.au

22/06/2026

Fantastic workshop at my farm near Gloucester last weekend! What a lovely group of people, thoroughly enjoyed myself. Thank you, Sharon, for the pics and little Madi for the cuddles. Trialed a new format, an hour longer plus lunch so it was super relaxed, the verdict is in and it's here to stay. Looking forward to the next round in July.