ECHT.Genuine Sourdough Bread

02/09/2026

Today is the day to grab some Sourdough & treats for dinner. I only sell my sourdough once a week, that's today, Wednesday in Timaru and delivery to Verde in Geraldine Thursdays
So if you are feeling spontaneous- this is what's still available
🥨2x Crunchy Country ($9)
🥨 3x Seeded Sandwich ($9) and 3x large plain Sandwich ($12)
🥨SOLD OUT 4x Large pizza bases ($7)
🥨2x Large grounded grain'vogels on steroids' ($13.50)
🥨 4× sea salt($6) 4x Olive foccacia ($6.50)
🥨 Spelt shortbread (bitesized pieces x7/$7.50) How do you get your hands on your sourdough dinner and treats? You can comment below txt 02120 18418 or head to www.echtsourdough.co.nz (or just turn up and find my stall at 17 Dee street, behind Catie Rowe Podiarty) See you between 3.30-6pm. Silke

01/09/2026

It is baking day tomorrow, Wednesday. I finally have sourdough pizza bases back on the menu. Super thin and crunchy- great for freezing.
I also have the following
🌱4xCountry loaves ($9)
🌱3x Seeded ($9) and 3x large plain Sandwich($12) s
🌱Spelt shortbread 7pc/$7.50
🌱8x Foccacia ($6 sea salt and $6.50 olive).
Head to www.echtsourdough.co.nz or message me on 02120 18418 to order.
Pick up is between 3.30-6pm from 17 Dee street. Eftpos available.
Have a wonderful day.
Silke

31/08/2026

Pizza bases are on the menu this week- every pizza gets a shape and a flour coat individually. They then rest in the fridge and get baked fresh on Wednesday. Have you checked out my menu this week? Have a look here: www.echtsourdough.co.nz

30/08/2026

Its been a busy month with preparing for and trialling some new things behind the scene. So this weekend has been the perfect resting space. My menu at Echt this week will be:
Pizza bases, Country, grounded grain 'Vogels on steroids' and sandwich loaves. As well as Foccacia and maybe some treats. Check my menu on www.echtsourdough.co.nz. Have a wonderful week. Silke

27/08/2026

Mixing your sourdough starter- the beginning of my baking week- a ritual I enjoy every Sunday night.

26/08/2026

Happy Wednesday.
I still have a few things available today.
🌻1x Country ($9)
🌻1x sea salt foccacia ($6)
🌻1x regular Ryevolution ($10.50)
🌻Cinnamon twirls ($3.50) Pick-up is between 3.30-6pm- be aware that the first hour often is the busiest. Just txt 02120 18418 or comment below to order.....Bring an umbrella 🤓
See you soon Silke

23/08/2026

"So where is your shop"? I have been getting phonecalls asking this quite regularly. Do you know I only sell my sourdough once a week on Wednesdays in Timaru and delivery is available to Geraldine on Thursdays?
My sourdough starts on a Sunday, I mill and measure Mondays, make dough Tuesdays and bake your loaves Wednesdays. I then set up my table on the backporch of 17 Dee street in Timaru and share my sourdough and stories with you.
Curious? You can pre-order your loaves on www.echtsourdough.co.nz or get in touch with me on 02120 18418.
This week I will have Country loaves, Sandwich loaves and Ryevolution loaves as well as Foccacia and Cinnamon-pumkin twirls.
Have a lovely week
Silke

21/08/2026

Did you know that your Echt loaf is grounded in Canterbury?

When you buy premium coffee or a fine wine, you want to know its origin—why should your daily bread be any different? I am incredibly proud to use flours and grains milled right here in South Canterbury.

The Ryevolution loaf grain is grown organically by John and Joyce in Methven and tis milled in-house at Echt. My white flour comes from our local 'Farmers Mill' which uses NZ grown grains.

By doing this, we keep "grain miles" low and support a resilient local food system, something close to my heart.

Echt is registered and commited to the NZ Grown Grains initiaive/Trademark. Keep an eye out for it on all sorts of products to support the people who keep things local.

21/08/2026

Right, lets talk breadcutting. As you can see in the video, Germans take it very seriously. But a good knife makes your bread go further and I believe a smooth slice tastes better too! I recommend thin sharp knifes- they allow you to cut smoothly and my Ryevolution and Grounded grain love to be sliced thinly.
Keep an eye out for some more posts on my favorite knives, including my Oma's bread knife.

Have a fantastic weekend
Silke

Germanbreadcutter Episode 123Every day I try to cut the perfect s...

18/08/2026

So many people have been asking about my giant chocolate sourdough cookie. I last made it 4 years ago. Should I try and bake it tomorrow? Comment below if you want me to.

I only have three loaves left if you want any sourodugh bread.

See you tomorrow
Silke