Gumnut Baking

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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

26/10/2026

The next Organic Sourdough Beginners Class is almost here!
Small group, hands-on, everything included. From starter to loaf. Spots are limited — link in bio to book 🌾

21/10/2026

Small batch, long fermented, organic sourdough. Real bread where every crumb does something good, because we are what we eat. 🌾

20/10/2026

Back this Sunday morning at Cotters Market with fresh organic sourdough, eco kitchen goodies, starter kits and starter (dehydrated and active). Usual spot 8am-1pm
Come say hi! 🌾

17/10/2026

Something new is coming out of the oven for Sunday markets. 🍞
Say hello to the Organic Rustic Sourdough. The grain is milled whole, then lightly sieved. You get that wheaty flavour, but the crumb stays soft and pale. Think of it as the middle child between classic white and whole wheat.
The crumb is finer, so no giant holes. The flavour is deep and wheaty, and I’m a bit smitten.
Classic country is taking a week off, and Rustic is covering the shift. Organic Rye, Spelt, whole-wheat and focaccia are all coming too.
See you tomorrow at Cotters Market 8am-1pm🌾

15/10/2026

Rain or shine — the bread still gets baked.
Spelt is back. Rye is back. And the focaccia is always worth the drive.
Cotters Markets this Sunday 18th October, 8am–1pm. Come hungry. 🌾

13/10/2026

Busy week? Full-time job? Little ones running the show? You can still bake sourdough. It just needs a bit of planning, and I’ll show you how.
Keep your starter in the fridge and feed it once a week. No daily feeding, no guilt.
The night before you bake, take it out and mix 40g starter, 80g water and 80g flour in a clean jar. Hot night? Use 30g starter and 90g each of water and flour. Less starter takes longer to rise, so it’s still lively in the morning instead of rising and collapsing while you sleep. This makes about 200g, so you have enough for your loaf and some to put back in the fridge.
In the morning, you can use it even when it starts to fall, not when it’s sky high. It’s still full of life, a bit calmer, and it gets stuck into the new flour. You also get a much bigger window to catch it.
Folds take about 30 seconds each. Do them when the kettle boils, while dinner cooks or at bath time.
A Saturday loaf looks like this: feed your starter Friday night, mix on Saturday morning, do your folds through the day, shape after lunch, then pop it in the fridge. Sunday morning, bake it with a cup of tea in your hand.
Backup plan: spread a thin layer of active starter on baking paper, let it dry until crisp, crinkle it into a jar and keep it in the cupboard. It has no expiry date. Keep some jars in the fridge, one at the very back where it’s coldest, and one in the freezer. I froze mine by accident once. Two feeds, two days in a row, and it came back.
Did a class with me and your starter has given up? Message me. I’ll send you some of mine for free. Life happens, and one loaf every two weeks still counts. 🌾

Address

West End
Townsville, QLD
4810

Website

http://www.gumnutbaking.com.au/

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