Gumnut Baking

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Organic Sourdough home baked using best Australian ingredients 🌾
Townsville local
Licensed Home Microbakery👩‍🍳
Slow rise, real taste•Small-batch loaves•Sourdough classes•Local markets
To order or book a class ⬇️
www.gumnutbaking.com.au

One of the first things I tell people in class is — put the kneading out of your head completely. It doesn’t apply here....
11/06/2026

One of the first things I tell people in class is — put the kneading out of your head completely. It doesn’t apply here.
Sourdough builds its gluten structure through time and fermentation, not force. What you do instead is stretch and fold — a gentle technique done a few times over the first couple of hours. You stretch the dough out, fold it back over itself, then leave it alone to rest. That rest time is just as important as the fold itself.
Done right, the dough develops real strength and elasticity — the kind that holds gas during the final rise and gives you that open, irregular crumb when you cut into it.
Four sets is usually enough. You’ll know it’s working when the dough starts to feel alive in your hands — smooth, stretchy, holding its shape.
Swipe through for the full explanation. 🌾

Not every bake day looks like a photoshoot. Most of the time it looks like this — flour everywhere, whisk still sticky f...
10/06/2026

Not every bake day looks like a photoshoot. Most of the time it looks like this — flour everywhere, whisk still sticky from the last batch, starter doing its thing in the background.
The mess doesn’t last long though. Sourdough dough dries faster than superglue, so you either clean as you go or spend the next hour chiselling your bench. I’ve learned my lesson. 🫣
Anyway, it is small but mighty and real kitchen and what’s where the real bread comes from. 🌾

Discard gets a bad reputation. People either feel guilty throwing it away or rush to make pancakes without ever stopping...
10/06/2026

Discard gets a bad reputation. People either feel guilty throwing it away or rush to make pancakes without ever stopping to think about what it actually is.
Every time you feed your starter, you remove a portion first. That’s the discard. And it’s not random — it’s what keeps the acid balance in check and gives the fresh yeast room to work. Skip it long enough and the culture turns sluggish and overly sour.
But before it goes anywhere, look at it. Smell it. The way it behaves tells you exactly what’s happening inside your culture. Sharp and vinegary means it’s overdue a feed. Dark liquid on top means the same. Mild and ye**ty means it’s healthy and happy.
And the flavour changes as it sits — fresh discard is gentle and mild, a few days old and it develops real tang. Both are useful, just for different things.
Swipe through for the full guide — what discard is, what it’s telling you, and how to use it🌾

One of the most common questions I get — from beginners and experienced bakers alike — is about feeding ratios and wheth...
09/06/2026

One of the most common questions I get — from beginners and experienced bakers alike — is about feeding ratios and whether to keep the starter in the fridge or on the bench.
The answer is simpler than most people make it sound.
A feeding ratio is just starter : flour : water. A small ratio like 1:1:1 moves fast and peaks in a few hours — use it when you’re baking today. A larger ratio like 1:5:5 slows everything down and gives you more time — use it when you’re planning ahead.
As for fridge vs bench — in Townsville, the fridge wins. On the bench in this heat it needs feeding every day. In the fridge, once a week is enough and it keeps well for 2–3 weeks. If you need to store it longer than that, freeze it. It survives months in the freezer and comes back to life with a couple of feeds.

Swipe through for the full breakdown. 🌾

Most people don’t realise that sourdough is one of the most misused words in the food industry.Walk into any supermarket...
09/06/2026

Most people don’t realise that sourdough is one of the most misused words in the food industry.
Walk into any supermarket and you’ll find loaves labelled sourdough that contain added yeast, vinegar, dough conditioners and preservatives. They’re made to taste like sourdough. They’re not.
Real sourdough is flour, water and salt — fermented slowly over many hours. That fermentation is what makes it different. It’s what breaks down the gluten, what develops the flavour, what makes it easier on your digestion.
When you buy from a small bakery, you’re getting the real process — not a shortcut dressed up with a label.
Swipe through to understand what’s actually in your bread. 🌾

08/06/2026

From sticky dough to crunchy loaf 🍞 This process still fascinates me…
24hrs of fermentation and patience (most of the time)🌾 I think I’m truly addicted 😉

🍞Organic sourdough home baked-to-order every week
👩🏼‍🍳Monthly sourdough beginners classes
🧺Sunday Cotters market Townsville

08/06/2026

Saturday afternoon. Stations set - Six seats. Everything is ready…
An hour later — whisks in action, hands in dough, something real taking shape.
This is what the Organic Sourdough Beginners Class looks like. From starter to stretch and fold to a freshly baked loaf to taste — all in one afternoon.
Thanks to this lovely group for the energy and enthusiasm.
And a special thanks to for their hospitality.
If you’ve been thinking about it, this is your sign. 🌾🍞
Next class will be coming soon!

Address

West End
Townsville, QLD
4810

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