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

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 😁♥️

Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs

My air fryer never ceases to amaze me. Sure, it does great sweet potato fries and an INSANELY delicious pork belly roast, but did you know you can do simple things like fry and even ‘BOIL’ EGGS in your air fryer?

Try this and let me know how you go! I haven’t ‘boiled’ an egg in water for years.

This method is so easy and it’s never not worked for me. But – if it goes wrong for you, please don’t blame me! Lol. I have the Philips XXL 2225w air fryer so you may need to modify according to what you are using.



  • Raw eggs. I cook between 4-6 at any one time. No need to bring to room temp – straight out of the fridge is fine!


  1. Preheat the air fryer to 120° C for about 3 minutes
  2. Place the eggs in the airfryer basket or baking dish (I use the baking dish accessory).
  3. Cook for 16 minutes
  4. Remove from the air fryer, and pop them in a bowl of cold water for 10 minutes
  5. Peel the eggs, slice the tops off … or paint them. Whatever it is you want do with your ‘hard boiled’ eggs!


Egg Free Bread

Egg Free Bread

Having been diagnosed with an egg intolerance certainly makes finding a good bread recipe hard! Thankfully, this now exists and is a regular for me. I have made it a few ways; once I accidentally left out the ACV and it turned out fine. I have also made it once using a store bought egg replacer (1 Tbps.) and it turned out really well too. Have a play and see what works best for you in your kitchen 🙂 PS. Over time my egg intolerance has reduced so I am able to eat them, just not overdo it!



  • 1/2c (65g) pysllium husk powder
  • 2/3c (85g) almond meal/flour (the blanched/lighter coloured one)
  • 1/3c (30g) coconut flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. pink salt
  • 1c boiling water
  • 1 Tbsp. apple cider vinegar
  • 1/3 cup melted butter
  • 3 Tbsp. coconut oil melted


I used my thermomix, but you could easily use a normal food processor or bowl.


  1. Place pysllium husk powder, almond meal, coconut flour, baking soda, cream of tartar and salt into bowl/thermi/food processor and mix until everything is incorporated.
  2. Pour boiling water in while mixing gently.
  3. Add acv, butter and coconut oil.
  4. Continue mixing until a dough is formed.
  5. Spread dough into a greased bread/baking tin. (I use a silicone one).
  6. Bake at 180C for about 45 minutes or until top is brown and it is cooked through.
  7. Cool in baking tin for about 20 minutes before removing and letting cool completely on rack (I fast track this by popping it straight into the fridge in the baking tin!).
  8. Store in refrigerator or freezer. It should last a few days on the bench if the weather isn’t too hot. I choose to slice and then refrigerate.


  • Add some garlic and onion powder
  • Add some mixed herbs
  • Add whatever you like and see how it turns out! lol


The ‘dough’ looks a bit odd until you press it down

Press it down using your hands or the back of a spoon

It slices up easily after being refrigerated

What a beautiful loaf of bread!

Exactly what I felt like

Apple Sauce (thermomix)

Apple Sauce (thermomix)

This recipe contains about 5g of carbs per 50g serve when made with xylitol only (no honey or rice malt syrup).

It is definitely more Paleo than LCHF, so please take this into account.


Serves 12

  • 600g apples UNPEELED (depending on size) preferably organic (or at least soaked/rinsed well)
  • 80 g  water
  • 2 Tbsp. Xylitol (or stevia) optional (omit if adding honey or rice malt syrup)
  • ½ tsp. citric acid or lemon juice


  • Core and quarter the apples, leaving the peel on. (feel free to remove peel if apples aren’t organic)
  • Put apples and water into TM bowl and chop for 30 seconds on speed 4.
  • Open lid, scrape down the sides of the bowl with spatula (add citric acid and sweetener if using)
  • Cook at 90C for 9 minutes on speed 4.
  • For a smoother consistency, blend for about 30 seconds gradually increasing to speed 8.

Optional Flavour Additions:

  • 1 tsp. vanilla extract, 1 tsp. cinnamon
  • 1 tsp. maple extract, 1 tsp. cinnamon
  • 1 tsp. mixed spice, 1-2 Tbsp. Raw honey
  • 1 tsp. mixed spice, 1-2 Tbsp. Rice malt syrup


  • If the applesauce is too thick, add more water to thin it out.
  • Add more or less sweetener to suit your preference.
  • If too sweet, add more lemon juice or citric acid.
  • Serve hot or cold.
  • Freezes well and will last at least a year when frozen. When freezing, make sure you use jars specifically labeled for freezing and only fill ¾ full to allow for expansion.
  • I usually make a triple batch and it will last 12 months as we eat it so infrequently.

Serve with:

  •  Pork chops and savoury dishes
  •  Cottage cheese as a snack or light lunch
  • Vanilla ice cream (low carb) or yogurt
    • custard recipe here: http://www.mimfit.net/almost-dairy-free-custard/
  • Use in recipes to add a sweeter apple flavour (can be used in place of oil)


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Air Fryer Roast Veggies

Air Fryer Roast Veggies


Whatever veggies you have lying around but I used these:

  • tomato
  • zucchini
  • capsicum
  • red onion
  • mushrooms
  • seasoning of choice (garlic powder, onion powder, herbs/spices etc)
  • pinch of xylitol
  • olive oil and basil
  • parmesan cheese


  1. Chop into bite size pieces.
  2. Add all ingredients to air fryer baking dish.
  3. Cook for 15 mins at 180C.
  4. Add parmesan and cook for another 2 mins