The Dough Shed

16/08/2026

Seedy loaf Sunday bake - linseed, sunflower, sesame and a little lemon zest mixed with purely High Grade White Flour from Minchins Milling- stone ground flour 🌾 because I love to know where my grain comes from and support the NZ Grown Grains community.

My favourite Sourdough home bake method uses the Brod & Taylor Bread Steel and Baking Shell (both available on my website), but when I don’t have those on hand, using a Dutch oven (cast iron pot with lid) is my go to.

This is one of the THREE bake methods I teach in my downloadable guide 👉 Sourdough Made Simple: Bake Bakery-Style Bread at Home. Available at thedoughshed.nz. Link in bio 🔗

29/07/2026

01/07/2026

Another round (boule) home baked beauty using the bread equipment range from Brød & Taylor 👌

Using 💯 High Grade white flour by Minchins Milling. Handmade by me.

Minchins Milling- stone ground flour 🌾 NZ Grown Grains

07/05/2026

If I had a dollar for every starter question I got asked at my workshops, I’d have a lot of dollars. 😆

It’s the part of sourdough that trips people up the most - and honestly, it doesn’t need to be that complicated. So I’ve written it all down in one place so I don’t have to keep repeating myself. (Kidding. Mostly 😏)

My free Sourdough Starter Guide covers everything you need to know: getting one going, feeding it, knowing when it’s ready, and what to do when it’s been sitting in the fridge so long you’re a little scared to open it.

Free. Instant download. And I’m always around if you have questions.

Grab it at thedoughshed.nz (link in bio) — or tag someone who needs it 🍞

I also hope you like my song choice with this post 🤣