Gumnut Baking

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Organic Sourdough home baked using best Australian ingredients šŸŒ¾
Townsville local
Licensed Home MicrobakeryšŸ‘©ā€šŸ³
Slow rise, real tasteā€¢Small-batch loavesā€¢Sourdough classesā€¢Local markets
To order or book a class ā¬‡ļø
www.gumnutbaking.com.au

21/08/2026

Dough dayšŸŒ¾
My favourite kind of organised chaos.
Thereā€™s a very specific arm workout that comes with tipping ten kilos of dough out of a bowl and pretending youā€™re in control of it. I am not. She goes where she wants.šŸ«£
Shape, basket, stitch, repeat! šŸ’ŖšŸ»
If your kitchen isnā€™t a little bit floury and chaotic on dough day, are you even doing it right? šŸ˜‰

21/08/2026

Same-day sourdough ciabatta, start to finish šŸž
No overnight bulk ferment, no fancy shaping, just folds, patience and a very wet dough that felt impossible to handle until suddenly it turned out to be the best thing!
You watch it puff up in the oven not knowing if itā€™s going to hold, and then you cut in and the steam just pours out. Thatā€™s the moment that makes the whole day worth it.
Soft, huge crumb inside. Proof that same day sourdough can still be this good.

Donā€™t wait, make it tomorrow!

Recipe (makes 4 small loaves):
500g strong organic bread flour
400g spring or filtered water, room temperature
150g active sourdough starter
10g fine sea or Celtic salt
1 tbsp your best olive oil
Process:
Mix flour, water, starter, salt and oil together until fully combined (dough will be very sticky). Do 3 stretch and folds, 30 minutes apart. Coil folds (one or two 45min apart)
Bulk ferment until puffy and increased in volume, about 2-3 hours.
Divide gently into 4 and shape into rough rectangles. Donā€™t be stingy on flour here!
Final proof 45 minutes. Bake in a hot oven with steam (I had it at 240C)until golden and hollow sounding, about 25-30 minutes.
You can wait till it cools down or not!
Enjoy!!šŸŒ¾

Organic sourdough, made slow, made simple, made in Townsville šŸŒ¾

New at the market this Sunday, my organic sourdough starter packs, looking so good and honestly, Iā€™m a little bit proud ...
20/08/2026

New at the market this Sunday, my organic sourdough starter packs, looking so good and honestly, Iā€™m a little bit proud of these.
Each one comes with dehydrated organic starter, a guide walking you through rehydrating and looking after her, a wooden spatula, all tucked into a drawstring bag.
If youā€™ve ever wanted to start baking sourdough but the thought of growing your own starter from scratch felt like a whole project on its own, this is for you. No waiting weeks for bubbles to show up, no guessing if itā€™s working. Just rehydrate her and youā€™re ready to bake.

Come find me at Cotters Markets this Sunday and grab one. Sheā€™s ready when you are. šŸŒ¾

See you Sunday! Cotters Market
20/08/2026

See you Sunday! Cotters Market

Can we talk about how much Townsville messes with a sourdough starter? Because when I first started I thought I was doin...
19/08/2026

Can we talk about how much Townsville messes with a sourdough starter? Because when I first started I thought I was doing something wrongā€¦ on repeat:
Iā€™d follow a recipe from someone down south or overseas, feed my starter exactly how they said, wait the exact amount of hours they saidā€¦ and mine would be ready hours before theirs. Or itā€™d blow right past ready and I wouldnā€™t even notice till it had already dropped back down.
Turns out it wasnā€™t me.
Townsville does not bake like anywhere else.
All those recipes originated somewhere with either very different climate to North QLD so my starter never quite followed it.
Wet season, sheā€™s fast. Humidity and warm nights, she can peak and drop before your coffeeā€™s done.
Dry season, right now, she slows right down. Cooler nights and drier air, she asks for patience instead. When itā€™s like this I just pop her in the oven with the light on, nothing else, and thatā€™s usually all the warmth she needs.
Thereā€™s no right or wrong, sheā€™s just responding to conditions.
I stopped forcing her onto someone elseā€™s timeline. I watch her, not the clock.
If youā€™re baking here too, trust what you see in the jar. Thatā€™s the only forecast that really matters.

Want to learn how to read her properly? My beginners class walks you through exactly this, link in biošŸŒ¾

16/08/2026

Slicing into it before itā€™s even had a chance to cool properly, because who can waitā˜ŗļøšŸŒ¾

16/08/2026

There is nothing quite like a room full of people discovering that they can actually do this.
Saturday afternoon, Sirens Bayside Cafe, active sourdough starter, flour in the air ā€” and by the end of it, five people walking out with their own dough, ready to bake their first real sourdough loaf at home.
Grateful for every single person who trusts me with that first step.
This is what the Organic Sourdough Beginners Class looks like. If youā€™ve been thinking about it ā€” this is your sign. šŸŒ¾
Comment ā€œclassā€ or send me direct message to get more info on the next class

Fresh out of the ovenšŸŒ¾
16/08/2026

Fresh out of the ovenšŸŒ¾

Todayā€™s class was something special.The energy in the room, the questions, the laughs, the moment it all clicks, well mo...
15/08/2026

Todayā€™s class was something special.
The energy in the room, the questions, the laughs, the moment it all clicks, well most of it and suddenly everyoneā€™s hands know what to do ā€” thatā€™s the part I canā€™t quite put into words.
Honestly you guys made my Saturday. Thank you. šŸ™šŸ»šŸŒ¾

Address

West End
Townsville, QLD
4810

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