Karen’s Sourdough Bread Using Thermomix & Air Fryer

Karen’s Sourdough Bread Using Thermomix & Air Fryer

About this Recipe

By: Karen Mace

I never thought I could make sourdough. It all seemed too hard. Now, I am a fan. I love it and using this method makes it easy and fun. Once you get used to making the basic loaf, you can throw all sorts of things in to make it ‘special’. Just add things at the pressing into a square or rectangle stage.


  • 400g bakers flour (can use all white or a mix of white and wholegrain). I prefer Kialla Organic Stoneground White Flour
  • 1 tsp salt
  • 230mls water
  • 160-200g starter

The starter is really important. When I started making sourdough bread I didn’t prepare the starter before using it. Since I have been doing that I’ve noticed a marked (positive) difference in rising and flavour. A friend gave Miriam some of his starter and Miriam gave some to me. The person our friend got it from had kept it going for 25 years, add another two years to that and we have a starter that has been going for 27 years! Before we throw everything into the Thermi, we ‘gee up’ as our friend says, the starter. What that means is you feed the starter and leave it for a couple of hours to bubble and brew until it’s doubled in size. To do this, add equal parts starter, water and flour. The top will be a mass of bubbles and the mix itself will be a stretchy, stingy consistency – perfect! When it’s like this, it’s ready to use. You can also test the starter by dropping a bit into water. If it floats, it’s ready!

Step by Step Instructions

Step 1

Throw all the above into your Thermomix. Set dough mode to 5 mins and let it go.

Step 2

Tip dough out into a very lightly oiled dish (I use a Pyrex one, but it can be any kind), place a piece of plastic wrap or a tea towel over the top and let it rise for three-four hours in a draft-free spot. The warmer it is, the quicker it will rise, but you don’t want it to rise too quickly otherwise it might collapse on itself.

Step 3

When it has doubled in size, tip onto a lightly floured board. I like to use rice flour for this part, but it’s a preference only. Pat out into a square or rectangle, then pull the corners into the middle of the piece of dough. You can place it in a Banneton or you can place it straight into the airfryer baking pan.


Step 4

Cover again and place in the refrigerator for 12 – 24 hours. I find that the longer it is in the ‘fridge, the more intense the flavour. 

Step 5

To bake the loaf, if it is already in your baking pan, pop it into preheated airfryer, set to pie mode, cook for 10 mins at 200 degrees, then reduce temp to 180 degrees for 20 mins.  You can bake straight from the ‘fridge, or leave it to come to room temperature before baking. It may need a little less time if you choose the second option. The loaf is ready when you hear a hollow sound when it’s tapped with a knuckle.

Happy baking. Please let us know how you go if you choose to try making your own sourdough bread!

More Recipes

Air Fryer Hard Boiled Eggs

Air Fryer Impossible Pie

Air Fryer Pancakes

Beef & Veggie Camp Oven Stew

Beef & Veggie Camp Oven Stew

The only camp oven stew recipe you will ever need! Delicious, easy and cooks while you chat around the camp fire. Perfect!


  • 1 kg diced beef
  • Chopped/cubed veggies (as many as you like/will fit)
  • 3 tbsp. arrowroot flour
  • Oil for browning beef
  • 1 cup red wine (optional)
  • Beef stock/bone broth (liquid or powder)
  • 4 cups water (total including liquid from broth)


  • 2 tsp. turmeric
  • 3 tsp. salt or Herbamere or to taste
  • Cracked pepper to taste
  • Garlic powder to taste
  • Onion powder to taste
  • 2 tsp. curry powder



  1. Chop the veggies and put them into a bowl for later.
  2. Preheat the camp oven.
  3. Place the beef into a bowl, add 1 Tbsp. arrowroot flour and seasoning (including stock if it’s a powder) and stir to combine. Or place in a large ziplock bag and shake to combine.
  4. Place camp oven on hot coals and heat oil and then brown meat for a couple of minutes, stirring regularly.
  5. Add veggies to the camp oven and stir. Leave on hot coals.
  6. Pour in water (and stock if using liquid) and wine, leave the lid off and let simmer for 30mins. If bubbling too much, remove from the direct coals.
  7. After 30 mins check and top up the water if needed. Taste and adjust seasoning if needed. Cover and leave for a further 30mins. Sometimes we leave it on the coals, other times we set it aside as it’s already hot enough. Each time it’s different.
  8. Remove the camp oven from the heat, stir well and make sure everything is cooked to your liking.
  9. Add remaining arrowroot flour to a cup with a little water to make a slurry.
  10. Add to stew and stir to combine. Let it simmer until thickened.
  11. Optional: add some sour cream to serve
Camp Oven Stuffed Pumpkin

Camp Oven Stuffed Pumpkin

My prize winning stuffed pumpkin recipe is now yours to replicate 🙂 This delicious recipe came about at Burrum Heads when we were staying on our friends property, Burrum Shores (which you can book on Hipcamp!) It’s so good it came in second place in the weekly camp oven cook off! Be creative and stuff it with whatever veggies you have on hand. Let me know how you go.

Ingredients: (I’m not giving exact amounts as it will vary according to taste, size of pumpkin, how many pumpkins etc)

  • Butternut Pumpkin, halved with the seeds and the insides scooped out (scoop more if you want to stuff it more, less if you want more pumpkin)
  • Thinly sliced potato
  • Thinly sliced carrot
  • Green beans
  • Cream
  • Crushed garlic
  • Herbamere (or salt and pepper)
  • White wine


  1. Layer your sliced potato, carrots, and beans in the pumpkin
  2. Combine cream, garlic, wine, herbs & spices
  3. Pour cream mixture over the veggies
  4. Cook in camp oven with coals on top for about 45 minutes. We pop it onto the coals for 5-10 minutes at the start and then remove it and set it aside, leaving hot coals on top
  5. After about 45 minutes, check and if soft and browning well, add cheese
  6. Put back in camp oven with coals on top for further 30 minutes or until cheese is brown and bubbly
Perfect Grain Free Avocado Waffles

Perfect Grain Free Avocado Waffles

This is the PERFECT waffle recipe when you have a surplus of avocados or a couple that are just a little bit too ripe. These waffles are healthy, fluffy, crispy and so easy to make. Do they have a green tinge? Yep! That would be due to the 2 full avocados in this creamy waffle mixture. What are you waiting for? Get out your waffle iron and let’s go!


  • 6 large eggs
  • 250 g cream cheese (full fat)
  • 2 ripe avocados, skin off, seed out
  • 1 tsp bicarb soda
  • 1 1/2 cup almond flour
  • 1 1/2 cups arrowroot flour/tapioca flour
  • Splash of water (maybe 1/2 a cup)
  • Sweetener if desired. I usually don’t add any as we often eat these with savoury toppings.


  1. Preheat waffle maker
  2. Blend all ingredients in a blender until smooth. Check and add more water if necessary.
  3. Allow to sit and thicken while the waffle maker is heating up.
  4. Add a dollop of butter (Optional – sometimes I do, sometimes I don’t!)
  5. Pour the batter in and cook until your liking.
  6. Serve straight away to get that crispy, fluffly texture.


  • Omit the avocados if you don’t have any. This recipe is great without them.
  • Use less tapioca flour for a lower carb count.
  • Add extras like sugar-free chocolate chips, blueberries, banana or whatever you like to spice them up a bit! Why not add some allspice? 🙂
  • I store extras in the fridge and to reheat, use the air fryer for about 4 minutes at 180C.


Super Easy Thermomix Shredded Chicken

Super Easy Thermomix Shredded Chicken

This is the easiest, tastiest and moistest (yes, this is now a word! lol) shredded chicken you will ever make. Try and see 🙂


  • chicken thighs (bone out, skin off)
  • seasoning


  1. Place chicken into TM bowl and add seasoning.
  2. Cook for 17 minutes, varoma temp, reverse, slowest speed, until cooked.
  3. Hit reverse speed 4 for 5 seconds until tada! You have the perfect shredded chicken 😁


  • For seasoning I generally use herbamere and pepper. I also use Mexican spices if I’m making it specifically for a Mexican meal. Otherwise we keep it simple as we usually make quite a bit more than we need and keep some in the fridge and we always have some in the freezer!
  • Add to salads, use in tacos, burritos or enchiladas.
  • Use in wraps
  • Add to bakes with a cheesy topping
  • Use in a salad (as pictured below)

Try it and let me know what you think! What did you add to yours and what did you make with it? I’d love to know 😁♥️

Calamari ADU Style

Calamari ADU Style

We are very new to this whole cooking squid thing, but with a few tips from a pro named Malcolm from the Point Turton Caravan Park, we’ve nailed it! We now make the BEST calamari ever. Yep, better than from your fav seafood restaurant! Sure, it’s a big call, but we are willing to make it!

INGREDIENTS: (the amounts vary according to how many tubes you are prepping)

  • Squid tubes, cleaned
  • Kiwi Fruit
  • Rice Flour
  • Eggs
  • Seasoning of choice. We like garlic powder, onion powder and Herbamere.
  • Avocado oil to fry (deep or shallow). You can use any oil but we love the flavour of this oil


To be fair, we’ve only done this with fresh squid that we’ve just caught. We’ve also been told that if you ‘karate chop’ the squid, it will be more tender.

  1. Freeze it. This is SUPER important. Even if you’re going to eat it later that day. Freeze it for as long as you can. Whole in tubes is fine. We often freeze them in the plastic bag we put them in after we’ve cleaned them.
  2. Take them out of the freezer and slice them up into your desired thickness. We like ours pretty thin.
  3. Smoosh up some kiwi fruit and leave the rings to marinate in the kiwi fruit for at least half an hour but not too long! See note below.
  4. Place some rice flour into a bowl and stir in your seasoning.
  5. Crack an egg or two into another bowl and whisk.

Chris and I do this next part together so his fingers get all eggy and mine stay dry!

6. Dip the rings into the egg. (Chris’s job)
7. Transfer them into the flour. (Chris’s job)
8. Roll until well coated.
9. Heat your oil until quite hot and then fry the squid in batches.
10. Make your friends try it and tell you how AMAZING you are at cooking calamari!



PLEASE NOTE: DO NOT marinate in the kiwi fruit for too long. We left it overnight and until lunch the next day once and it turned to absolute mush. Whoops!