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

Air Fryer Garlic Butter Salmon

Air Fryer Garlic Butter Salmon

Deliciously healthy, keto salmon with a buttery, Parmesan coating cooked mess-free in the air fryer. Um – yes please!


  • 250g salmon fillets, skin off (2 large pieces)
  • 2 Tbsp melted butter
  • 2 Tbsp Parmesan cheese, crumbled or grated
  • 1 Tbsp minced garlic
  • salt and pepper to taste (I use Herbamere)


  1. Season salmon with salt and pepper.
  2. Mix the melted butter, parmesan cheese and minced garlic together in a small bowl until combined.
  3. Place the salmon fillets into your baking dish (or onto the tray) and then carefully spoon the parmesan mixture on top of them.
  4. Place the baking dish in the air fryer, and set the temperature to 180C and cook for 5 minutes.
  5. After the 5 minutes, check to make sure it’s ready and if not, add another minute or two. Be careful not to overcook the salmon as it will continue to cook for a while after the air fryer stops.
  6. Serve it up! I love to serve mine with my Zucchini Egg Salad
Cheesy Veggie Cups

Cheesy Veggie Cups

Easy, delicious and made with almost no mess, these cheesy veggie cups will surely become your new favourite dish! Simply mix all the ingredients together and pop them in the air fryer. This is also low carb.

Serves 2


  • Spray oil
  • 3 large eggs
  • 1 cup diced veggies
  • 3/4 cup grated cheese + extra for topping.
  • 2 Tbsp cream
  • 2 Tbsp milk
  • Herbs and spices (I use Herbamere)


  1. In a medium sized bowl, whisk eggs, cream, milk and herbs/spices.
  2. Add cheese and vegetables and stir to combine.
  3. Spray whatever dish you will be cooking them in with oil.
  4. Divide mixture beween dishes.
  5. Bake in air fryer for 12 minutes at 180C.
  6. Add remaining cheese and cook for a further 4-5 minutes or until cheese is golden and bubbly.


  • Can be cooked in a regular oven, simply allow oven to pre-heat before cooking and adjust cooking times to suit.
  • This is a delicious breakfast dish.
  • Play with your flavourings. Garlic, paprika, onion powder, different herbs etc.
  • Add some crumbled bacon and spring onion.
  • I use ramekins but you can cook this in one bigger dish if you prefer. Adjust cooking times to suit.
  • I keep little frozen packets of veggies in the freezer as it takes up less room. I use one of these for my veggies.
  • Serve on its own or with 1/2 an avocado or side salad.
Loaded Cauliflower Bake

Loaded Cauliflower Bake

Delicious, healthy and easy to make – this low-carb cauliflower bake will have you begging for seconds!

Serves 5


  • 1 large head of cauliflower, broken/cut into florets
  • 6-8 rashers bacon, chopped
  • 1 brown onion, sliced
  • 6 Tbsp chives, chopped
  • 1/2 cup cream cheese
  • 1/2 cup sour cream
  • 2C cheese, grated (a combo of mozzarella and tasty is good)
  • 250 g mushrooms, sliced
  • 1 zucchini, grated
  • 1-2 tsp garlic powder
  • 1 tsp herbamere (optional)


  1. Preheat oven to 180C (omit if using air fryer).
  2. Steam cauliflower lightly.
  3. Fry onion and bacon in a pan. Add garlic powder and cook until onion is transluscent.
  4. In a large bowl, combine sour cream, cream cheese, 1/2 of crumbled bacon & onion, mushroom, zucchini, 3 Tbsp chives, 1 cup cheese, cauliflower and herbamere. Mix well.
  5. Place mixture in baking tray and top with remaining cheese and bacon.
  6. Bake in oven or air fryer for 15-20 minutes or until cheese is golden and bubbling.
  7. Top with remaining chives and serve.

Everything is optional! Use what you have. This picture is a super basic one using what I had in the fridge which was just cauliflower!

Air Fryer Frittata

Air Fryer Frittata

Oh no! It’s lunch time and you’ve prepped nothing. That was how this recipe came about, and I’m glad it did. Easy, healthy and delish. Another low-carb winner here!


  • 1 brown onion, sliced
  • 1 bunch bok choy, washed and sliced
  • 1/2 zucchini, grated and squeezed (squeeze the moisture out!)
  • 1 medium tomato, diced
  • 6 large eggs
  • 1/4 c double cream
  • 3 tsp crushed garlic
  • 1 tsp smoked paprika
  • 75g of pepperoni/ham/salami
  • 2 handfuls of grated cheese (tasty/mozzarella etc)
  • 2 squirts (or a few drops) of smoked oil (optional but delish!)
  • 2 tsp. olive or avocado oil


  1. Pour oil into air fryer baking dish with onion, garlic, paprika and sliced stalks of bok choy.
  2. Stir and cook for 6 minutes at 180C.
  3. Add grated zucchini to air fryer baking dish and cook a further 5 minutes at 180C.
  4. While that is cooking, crack the eggs into a bowl and lightly whisk.
  5. Pour eggs into baking dish along with cream, pepperoni/ham/salami and mix well.
  6. Sprinkle cheese on top and bake at 180 for about 15 minutes or until cheese is golden and bubbly.
  7. Serve as is or with a side salad.

Please note this can also be made in the oven! Simply fry the onion and bok choy etc in a frying pan before transferring to an oven-safe dish and baking in a conventional oven.

Air Fryer Chicken Thighs

Air Fryer Chicken Thighs

Deliciously seasoned chicken thighs cooked to crispy, juicy perfection in just 12 minutes. Cooking chicken thighs in the air fryer is so quick, easy and easy to clean up! The chicken comes out perfectly juicy, every time. 



  • 4 chicken thighs (skinless and boneless)
  • Salt & pepper to taste
  • 1 tsp smoked or sweet paprika
  • 1 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp onion powder
  • Optional hot spice of choice (I don’t eat spicy food, so add what you like here!)


  1. Preheat your air fryer to 180C for 5 minutes.
  2.  Cut thighs in half.
  3. Add seasoning and chicken thighs to a large zip-top bag or a bowl with a lid and toss to coat.
  4. After pre-heating your air fryer dish, spray with cooking spray.
  5. Place 4 of the chicken thigh halves in the air fryer, and cook at 180C for 6 minutes.
  6. Turn and cook for 6 minutes more. Check and cook for longer if needed. Thighs are done when an internal meat thermometer reads 75C.
  7. Remove thighs and keep warm (I use my thermoserver)
  8. Repeat with remaining thighs.
  9. Serve with side of choice. We usually have steamed green veggies.