Grace and Crumbs

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šŸ¤ Teaching sourdough in an accessible and easy way
šŸ¤ Certified Baking as Lifestyle Medicine Teacher
šŸ¤ Chef/Lecturer at Steynā€™s Culinary School
šŸ“ Workshops: Hatfield, Pretoria

Flour, water, and a little patience. Thatā€™s all a starter needs.Swipe for the 3 things that matter.Jx!
12/10/2026

Flour, water, and a little patience. Thatā€™s all a starter needs.

Swipe for the 3 things that matter.

Jx!

12/10/2026

This is your sign.

You donā€™t need the perfect time, the right equipment, or all the knowledge. Sourdough begins with flour, water, and a bit of patience. The rest you learn as you go.

Start now. Your gut will thank you for it.

Not sure where to begin? Comment ā€œstartā€ and Iā€™ll send you my starter guide.

Jx!

08/10/2026

You will never bake the loaves you see on Instagram.
Controversial, maybe?
And honestly? Iā€™m okay with that.

The question I get asked in every class: ā€œHow do I get that lacy, open crumb?ā€

My honest answer: it comes with years of experience and strong white bread flour.

But thatā€™s not how I teach. Iā€™m not chasing the most photogenic loaf. Iā€™m baking the most nutrient-dense one, with whole grains, fibre and long fermentation that help your gut and let your body absorb more of the good stuff.

A tighter crumb isnā€™t a failed loaf. It might just be a better one.

Which are you baking for: the photo or the nourishment? Tell me below šŸ‘‡

Chef-trained. Grace-led. I teach the science behind why sourdough actually works.

A 24-hour ferment doesnā€™t delete gluten. It changes it. Acidity wakes up the flourā€™s enzymes. They start breaking protei...
05/10/2026

A 24-hour ferment doesnā€™t delete gluten. It changes it.

Acidity wakes up the flourā€™s enzymes. They start breaking proteins down, and the bacteria finish the job. The dough softens, and Bobā€™s your uncle = easier to digest.

Know the science, and you stop guessing.
Slack, sticky dough? Probably over-fermented.
Dense, tight loaf? Probably needs more time.

Thatā€™s how you get consistent, flavourful bread.

Every loaf is a fermentation experiment your body is grading.

Save this one! You want to revisit it in the future.

Jx!

04/10/2026

October 2021: I swore Iā€™d never touch sourdough again.
Now itā€™s part of how I heal.

Hereā€™s how I revived my starter. I poured off the h***h, kept half a teaspoon, and fed it 20g wholewheat flour and 20g water. I repeated that daily until it doubled in 12 hours. About 5 days.

Itā€™s never too late to try again.

Healing doesnā€™t have to be loud or fast. Sometimes itā€™s just feeding something small, showing up again tomorrow, and letting it rise in its own time.

ā¤ļøā€šŸ©¹ If youā€™re struggling, please reach out to someone you trust. ā¤ļøā€šŸ©¹
ā€¢ Su***de Crisis Helpline: Call 0800 567 567
ā€¢ Cipla Mental Health Helpline: Call 0800 456 789

18/09/2026

Before the day gets busyā€¦ thereā€™s this.

Sourdough, a quiet kitchen and one very sleepy cat. šŸ˜‚

These slow little routines do more for me than I think we realise. A bit of rhythm, something to focus on, and a chance to settle before the day starts.

Happy FriYAY!!

Jx!

09/09/2026

Sourdough September feels like the perfect time to celebrate the simplicity of this bread.

Flour, water and salt.

A little time, a little patience, and something nourishing and beautiful comes from it.

After hundreds of loaves, Iā€™m still amazed by that. āœØ

Jx!

Address

Faerie Glen
Pretoria
0081

Opening Hours

Monday 09:00 - 13:00
Tuesday 09:00 - 13:00
Wednesday 09:00 - 13:00
Friday 09:00 - 15:00

Telephone

+27824661265

Website

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