Mother Dough NZ

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Mother Dough NZ

We are a no fuss sourdough bakery. Servicing Canterbury. Fresh bread, classes, and private functions.

31/05/2026

100 students and counting!

I’ve officially taught over 100 students how to make sourdough, and honestly, it’s been one of the most rewarding parts of this journey.

There’s nothing better than seeing someone go from “I could never do that” to confidently taking home their very own loaf and starter.

One thing I’ve learned? Sourdough doesn’t need to be as complicated as the internet makes it out to be. With a little guidance and a hands-on approach, it can be simple, enjoyable, and something that fits into real life.

Thank you to every person who has come along to a class, asked a question, shared a loaf, or trusted me to help start their sourdough journey. ❤️

If you’ve been thinking about giving sourdough a go, I’d love to have you join us.

🥖 Next class: Saturday 20th June
📍 Avice Hill Arts & Crafts Centre
🎟 Spots are limited, so get in quick!

Come along for a cosy afternoon of flour, fun, and fresh bread.

13/05/2026

The Mother Dough Tool Kits are officially live online ✨

Everything you need to make your sourdough process easier (and a little prettier too).

Each kit includes:
• Linen bread bag- keeps bread fresher for longer
• Bread scorer + blades
• Dough scraper
• Danish dough whisk

Perfect if you’re coming to a class, starting your sourdough journey, or wanting to level up your weekly bread routine.

✨ Free pickup available from Avice Hill Arts & Craft Centre
✨ NZ-wide shipping available for $10

Shop now link in bio 🙌🏻 only while stocks last get in quick!

28/04/2026

Mother’s Day, sorted 🤍

Give her something a little different this year — a slow, hands-on sourdough experience she’ll actually remember (and use long after the day is over).

Our Mother Dough gift vouchers are the perfect mix of thoughtful + practical:
– Learn how to bake your own sourdough from scratch
– Take home your own starter
– Enjoy a cosy, relaxed class atmosphere

It’s not just a gift… it’s a moment to herself, a new skill, and something she can keep creating at home.

Limited spots available for upcoming classes — including our next session:
📍 Avice Hill Arts & Craft Centre
🗓 Sunday May 31, 1:00–2:30pm

You can also pair your voucher with one of our sourdough starter kits for the full experience 🤍

DM to purchase or grab yours online on our website

sourdough motherdough

15/04/2026

A gift that feels a little different this Mother’s Day.

Not more “stuff”… but time to slow down, learn something new, and enjoy the process.

Our Mother Dough gift vouchers can be used for any upcoming sourdough class — a cosy few hours spent creating, learning, and taking home something made from scratch.

Perfect for mums, sisters, friends… or anyone who deserves a moment to themselves.

To redeem, simply email to book into a class of your choice (subject to availability).

✨ A thoughtful gift, from our mother… to yours. Available on our website 🤍🤍

christchurchnz rangiora supportlocalnz

18/03/2026

A gentle reminder - especially for my past students.

As tempting as it is to cut into a warm loaf straight from the oven… try to wait.

Letting your sourdough cool fully is what gives you that beautiful, airy crumb and perfect texture. Cutting too early can squash all that hard work.

I know it’s hard (the smell alone 😩), but trust me — it’s worth it. If you really can’t resist start with just some end slices but try to let the middle cool down fully.

Slow baking. Slow living. Better bread 🤍

Our current March and May classes are full. But watch this space on more dates coming soon.

04/03/2026

Feeding Mavis 🤍

Every sourdough starter needs a little love to stay happy and active. Here’s how I feed mine.

First I remove 1 cup of starter.
This is called the discard. You can either throw it in the bin (not the sink — it can clog your pipes) or save it to bake something else like pancakes, crackers, or muffins.

Then I feed Mavis:

• 1 cup flour
• ½ cup water (make sure it’s distilled -no chlorine)

Give it a good stir until smooth and she’s ready to go again.

If I’m planning to bake soon, I leave her on the bench so she becomes bubbly and active.
If I need a break from baking, into the fridge she goes.

I usually bake two loaves at a time, which is why my feeding ratios are a little bigger.

If you’re only baking one loaf, simply feed half the amount:

• Discard ½ cup starter
• Add ½ cup flour
• Add ¼ cup water

Give it a stir and she’ll be perfectly happy.

Welcome to the rhythm of sourdough — slow, simple, and a little bit magical.

— Mavis and Mother Dough 🤍

01/03/2026

Our May class is officially open 🤍

A slow Sunday afternoon at Avice Hill.
Flour on your hands.
Candles glowing.
Starters bubbling quietly on the table.

We’ll mix your first loaf together, talk through your starter (yes, she has a personality), and you’ll leave with dough ready to bake at home — plus the confidence to keep going in your own kitchen.

Tea. Coffee. Fresh sourdough to try.
Small group. No overwhelm. Just simple, wholesome learning.

There are only a few spots left now, and once this one fills, the next Mother Dough class won’t be until August.

If you’ve been meaning to come, this is your sign 🤍

Book your place before they’re gone. Link in bio or DM for more details or questions.

Address

Christchurch

Telephone

+64212536024

Website

http://subscribepage.io/6TUX4Z

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