About

Hi, I’m Anna - the owner behind The Dough Shed!

What started as a curiosity about flour, water, and salt turned into something much bigger.... Once family, friends and then friends of friends started requesting sourdough, half the garage was soon converted into a small bakery space. That's when The Dough Shed was born. 

For four years, I baked and sold hundreds of handmade loaves and taught over 200 people how to make sourdough. I then decided to step back from baking and put my energy into creating resources for people to make their own loaves at home.

What The Dough Shed is

My aim with The Dough Shed is straightforward - pass on all my learnings and recipes so anyone can make sourdough at home while providing ongoing support to those who might get stuck along the way. 

That means a starter kit built around quality ingredients, a guide that explains the process properly, and a equipment range I've chosen because it actually works. Not a collection of things - a considered range that supports bakers from their first loaf onwards.

The flour

The starter kit uses flour from Minchins Milling - a fourth-generation family farm in Sheffield, Canterbury, New Zealand, run by Marty Skurr. I've been lucky enough to visit the farm to understand where the grain comes from and the ethos behind it.

It's 100% New Zealand-grown and milled grain, and I'm proud to announce that The Dough Shed is a licensed supporter of the NZ Grown Grains trademark - a commitment to sourcing grain grown here in New Zealand.

 

The equipment

I am (soon to be...) stocking Brod & Taylor equipment because it's engineered to solve real problems for home bakers. Temperature is one of the most overlooked variables in sourdough - Brod & Taylor build equipment to help give you control over it. The Folding Proofer and Sourdough Home in particular are worth having if you bake regularly.

Happy baking, Anna