The Sourdough Code

22/08/2026

Sometimes life gets in the way and plans change...

We have 3 people who have booked for our gf workshop next Saturday who can no longer make it. Their loss is your gain!

If you don't have plans set in concrete for next Saturday between 9.30 am and 12.30 am and want to learn how to make gluten-free sourdough at home, this is your chance!

Visit the website for more information or to make a booking

Discover hands-on sourdough baking workshops in Australia. Learn from expert bakers and take home your own sourdough loaf.

20/08/2026

🍞 There's something special about baking your very first sourdough loaf.

It isn't just about following a recipe. It's about understanding the dough, recognising when it's ready, and building the confidence to recreate that success at home.

Our Classic Sourdough Workshop is designed for beginners and anyone wanting to improve their baking skills. In a relaxed, hands-on environment, you'll learn the techniques that make sourdough simple, enjoyable and achievable.

📍 Tannum Sands CWA
📅 Sunday 4th October
🕙 10.00 am – 1.00 pm

Whether you've never baked a loaf before or you've had a few disappointing attempts, we'd love to help you discover just how rewarding sourdough baking can be.

👉 Book your place at:
www.thesourdoughcode.com.au/workshops

19/08/2026

You've fed your starter. It's bubbling. It smells great.

So why did your loaf come out looking more like a frisbee than a loaf? 😅

One of the most common mistakes beginners make is assuming a bubbly starter is ready to bake with.

A healthy starter should:
✔ Double in size
✔ Hold its structure
✔ Be active enough to raise dough

The good news? This is an easy fix once you know what to look for.

In our workshops, we show you exactly how to tell when your starter is ready, so you're not left guessing.

👉 Learn the simple way to bake sourdough:
www.thesourdoughcode.com.au/workshops

18/08/2026

🍞 October is the perfect time to slow down, get your hands in the dough, and build your confidence in the kitchen.

Our Samford workshops are designed to take the guesswork out of sourdough baking. You'll learn what the dough should look and feel like, gain practical hands-on experience, and leave with the knowledge and confidence to recreate beautiful loaves at home.

Whether you're new to sourdough or ready to build on your skills, we'd love to welcome you.

🥖 10 October – Classic Workshop (1.30pm - 4.30pm)

If you've been thinking about joining us, now is a great time to book.

👉 Book your place at:www.thesourdoughcode.com.au/workshops

17/08/2026

Bake Gluten-Free bread that you actually enjoy eating!
This is a loaf baked by one of our participants - I have it on good authority that it tasted as good as it looked!
If you are keen to learn how to make your own gf bread, visit the website for more information about our GF session on Sunday, 27th September at Tannum Sands CWA.

17/08/2026

Two last-minute tickets have come up for our Gluten-Free workshop and Classic workshop in Samford on 29th August.

If you would like to join us and learn how to make your own sourdough bread at home, please visit the website for more information

www.thesourdoughcode.com.au/workshops

13/08/2026

A couple of the loaves baked by 3 of the participants at Sunday's Tannum Sands GF workshop.

Thanks for sending the photos, guys, and well done on your first bakes...

How did they taste?

11/08/2026

🍞 “Did I kill my sourdough starter?!” 😱

If you’ve ever stared at your starter wondering whether you’ve committed a culinary crime, you’re definitely not alone. It’s one of the most common questions beginners ask!

It’s easy to panic when your jar suddenly goes quiet. You might notice:

🛑 It stops bubbling for a few days
💧 A dark liquid forms on top
📉 It looks flat and refuses to rise

Take a breath before you throw it away! Sourdough starters are incredibly resilient, and surprisingly difficult to kill.

That dark liquid is usually “hooch,” a sign that your starter is hungry. And that quiet phase around days 3–4? It’s often a normal part of the microbial community finding its balance.

🕵️ How to check whether it’s still alive:

Give it a fresh feed using equal weights of starter, flour and water. Keep it somewhere warm—around 24–27°C (75–80°F) and wait 12–24 hours.

Even one tiny new bubble means there’s still activity. Keep feeding it consistently and give it time!

⚠️ One important exception: if you see fuzzy mould or pink, orange or red discolouration, discard the starter and begin again with a clean jar.

What stage is your starter in right now? Active, resting or making you nervous? Tell us below! 👇

11/08/2026

You've fed your starter. It's bubbling. It smells great.

So why did your loaf come out looking more like a frisbee than a loaf? 😅

One of the most common mistakes beginners make is assuming a bubbly starter is ready to bake with.

A healthy starter should:
✔ Double in size
✔ Hold its structure
✔ Be active enough to raise dough

The good news? This is an easy fix once you know what to look for.

In our workshops, we show you exactly how to tell when your starter is ready, so you're not left guessing.

👉 Learn the simple way to bake sourdough:

Discover hands-on sourdough baking workshops in Australia. Learn from expert bakers and take home your own sourdough loaf.

10/08/2026

Our GF workshop on 29th August has sold out.

If you are keen to come along to our next session, click on the link - https://thesourdoughcode.com.au/workshops/gluten-free/october-10th-gluten-free