FAQ's SECTION 1

Sourdough Starters / Flour / Feeding

We ship our live starters in a clean, air-tight zip-lock sachet to ensure they stay well-preserved during transit. Sometimes, they spend a night in the fridge before shipping, which further helps. The acidity of the starter (low pH) slows the growth of spoilage bacteria and mold, but this effect is temporary.

Upon receiving your starter kit, ideally, feed it within a few days. Simply cut a corner of the sachet, squeeze the contents into a clean container, and follow the feeding instructions. It’s easy and mess-free! Don’t worry if you can’t extract every bit from the sachet—the starter will still work.

We also offer dehydrated starter kits with a longer shelf life. These can stay in their dried, powdered form until you’re ready to bake, making them a perfect gift! To rehydrate, just mix with fresh flour and water, stir well, and set aside in a warm place. Follow our detailed instructions to use in any recipe successfully.

Our favorite is the Mason-type glass jar with a wide mouth for easy handling. These jars come with lids that have a rubber lining to help lock in freshness. We have one available for purchase. You can also use a recycled glass jar with a lid. It should be clean, and you can quickly sterilize it with boiling water or in the oven.

Pre-weigh an empty container and note its weight on the lid or bottom. Zero the scale, then transfer your starter. Add an equal amount of flour and water.

Example: If you received 50g of starter, add approximately 50g of flour and 50g of water. Stir well and place the lid on, but not too tight—this allows the gas (CO2) to escape. Store the container at room temperature, away from direct sunlight.

Tip: We recommend maintaining only small amounts of the starter to minimize waste and make it easier to manage.

For detailed instructions, refer to our Starter Maintenance guide.

Use the same type of flour as your starter. If you have a rye starter, use high-quality rye flour; for a wheat starter, use your regular baker's flour (wheat). Opt for the best quality product available, ideally organic and sustainable. Each starter thrives on high-protein flour (11.5%–13.5%) to stay healthy and active.

If your starter seems runny after mixing, simply adjust the ratio at the next feeding. Use less water or more flour for a firmer texture, or more water or less flour for a more liquid starter. Both versions will work well in most recipes.

For more details, refer to our Starter Maintenance guide.

We do not currently sell flour via our online store, but we’re happy to make recommendations! Good quality baker's flour is available at most supermarkets like Coles or Woolworths. Laucke Wallaby Baker's Flour is an excellent all-rounder at an affordable price, suitable for both feeding your starter and preparing dough:

You can also order their certified organic baker's flour directly from their website:

If you prefer to order only 'organic' or 'sustainable' products, we recommend flours by Wholegrain Milling. These flours are of exceptional quality, with a large variety available online. We usually order from Honest to Goodness:

Wheat (great for starter feeding and as the main flour):

Rye (ideal for starter feeding and as an addition to your recipe):

Spelt (a wonderful addition to your recipe for an extra nutty flavor):

Remember the 1:1:1 ratio of starter, flour, and water by weight. For example, if you have 50g of starter in the jar, discard half (25g), and then add 25g of fresh flour and 25g of water. Mix well, cover loosely with a lid, and store somewhere warm or at room temperature. After a few hours, depending on the starter's activity and surrounding conditions, you should see some activity.

It’s common practice to discard half of the starter before feeding. This is also a good time to take a spoonful of the mother starter to prepare a levain (for extra activity) or to use the discard in a sourdough recipe, like pancakes.

Example: If you had 50g of 'hungry' starter, discard or use 25g, and stir in 25g of fresh flour and 25g of room temperature water. You’ll end up with about 75g of fermenting culture, which is an easy and low volume to maintain.

If you bake regularly, it’s best to maintain a higher volume of starter so you always have enough for the 'pre-ferment' (about 20% of the recipe). Otherwise, keep a lower volume of your mother starter, and when you’re ready to bake, prepare a leaven to quickly scale up the amount of 'pre-ferment' needed.

For more detailed guidance, refer to our Starter Maintenance instructions.

When feeding your starter, it’s recommended to discard about half of it to refresh the culture. Over time, as the starter consumes flour and water, it becomes very sour, causing the pH to drop significantly. This can hinder its future growth and activity.

To keep your starter fresh and healthy, it's important to remove any unnecessary byproducts of its metabolism. Discarding half is like diluting the starter, reducing its acidity and allowing it to thrive again, ready to ferment your dough.

Warmth is key. Sourdough starter consists of live lactic acid bacteria (LAB) and wild yeast. The yeast feed on the carbohydrates in the flour through natural fermentation, and the bacteria feed on the byproducts, giving the starter its sour taste. Like most living organisms, they thrive in warm conditions. Room temperature (20-25°C) is ideal for sustainable and healthy growth.

During the winter months, you may want to store your starter somewhere warmer, such as in a cupboard, near the stove, or in the oven with the light on. Keep in mind that fermentation will take longer at lower temperatures.

For more detailed guidance, refer to our Starter Maintenance instructions.

Yes, you can refrigerate your starter! However, it's important to note that this will slow down the culture. Lower temperatures significantly slow the yeast, so fermentation will take much longer, if it happens at all. The bacteria may still remain active.

Storing the starter in the fridge is a good option for occasional bakers. If you're planning to bake, prepare a levain by taking a spoonful of the starter and feeding it with double the amount of flour and warm water in a separate container. Let it sit overnight to activate, and look for obvious signs of fermentation, like bubbling and bloating on the surface. Feed your starter as well, allow it to ferment the flour for 24-48 hours, then return it to the fridge.

If your starter has been in the fridge for a long time, you may need to feed it 1-2 times before preparing the levain. Activity decreases over time, and it will need longer to become fully active again.

For more detailed guidance, refer to our Starter Maintenance instructions.

First of all, there’s no need to worry—the solution is likely simple. It’s very unlikely that your starter is dead. It probably just needs more time. Each culture varies depending on its environment, and while your starter should generally double in volume after a few hours or overnight, a freshly received starter might take a bit longer to kick off due to the stress of transportation.

Keep it in a warm place, as even a few degrees cooler can make a big difference, especially during winter months. Be patient, as your starter may need more time to complete fermentation. Try placing it in the oven with just the light on, near the stove, or even on the coffee machine (where the cups go). This warmth will encourage increased activity.

Still no signs of life? Feed it again. Discard half of the starter and feed it with equal amounts of flour and water. Sometimes it can take a few days before you see the first signs of activity. Once you do, the next feeding should show results within hours.

Maintain a good feeding routine!

For more guidance, refer to our detailed instructions on Starter Maintenance and Troubleshooting.

A leaven, also spelled 'levain', is an 'offshoot' of the mother starter. It’s activated by feeding with a generous amount of flour and water (typically in a 1:2:2 ratio) and allowing it to ferment for a few hours until it reaches its peak. It is then added to the dough mix to begin bulk fermentation.

Using a leaven allows you to quickly scale up the amount of 'pre-ferment' required in a recipe. Usually, this is 20% of the total flour. For example, if the recipe calls for 700g of flour, you need to add 140g of an active starter (soon after feeding) or the leaven (0.2 x 700g = 140g).

We typically use the entire levain mix in our recipes, prepared at a 1:2:2 ratio. For a large loaf to be proofed in our bannetons, we recommend the following mix for a perfect leaven:

  • 40g starter
  • 80g flour (wheat or rye)
  • 80g water

These amounts make up 200g and ensure you’ll have enough leaven for active fermentation! This is a 100% hydration levain (water content equals flour content). You can adjust the water content depending on your recipe.

The entire levain accounts for 20% of the total dough mix, based on the flour weight—see baker's percentages for more details.

FAQ's SECTION 2

Care Instructions, Tips & Other

Rattan material easily absorbs moisture from the proofing dough, leading to alternating moist and dry conditions. To prevent sticking, generously coat all grooves and crevices of your banneton with flour, then brush or shake off the excess. This helps minimize dough sticking and seals the banneton. We recommend using rice flour or semolina, as they remain coarse.

All our bannetons come with a linen cloth cover, which can be used instead of flour. The cloth makes dough transfer easy and can also be used to cover the dough during proofing to prevent drying. However, using the cloth will not create the distinctive groove pattern on the crust, so the choice is yours.

After use, brush off all excess flour from the banneton and let it dry out naturally. To expedite drying, you can place the banneton in the oven once it has cooled slightly after baking—this helps evaporate any remaining moisture and prepares the basket for storage. Use our banneton cleaning brush to remove any remaining flour.

Important: To prevent mold formation, ensure your banneton is completely dried before storing.

Rinse the whisk with warm, soapy water and wipe it dry. Leave it on the kitchen counter to dry completely before storing. Pay special attention to cleaning the nooks and crannies where the metal hoops meet the wooden handle.

Our Danish dough whisk features a stainless steel head and a wooden handle. To preserve the wood and maintain its color, we recommend applying food-grade mineral oil every month. Simply apply the oil to a paper towel and wipe all wooden surfaces. Allow the wood to absorb the oil for a few hours. Repeat this process regularly.

Consider using our coconut fractionated oil, an odour-free and sustainable solution that effectively preserves your timber bakeware.

Rinse the bench scraper/cutter with warm, soapy water and wipe it dry. Leave it on the kitchen counter to dry completely before storing.

Our bench scraper/cutter features a stainless steel blade and a wooden handle. To preserve the wood and maintain its color, we recommend applying food-grade mineral oil every month. Simply apply the oil to a paper towel and wipe all wooden surfaces. Allow the wood to absorb the oil for a few hours. Repeat this process regularly.

Consider using our coconut fractionated oil, an odour-free and sustainable solution that effectively preserves your timber bakeware.

Rinse the bread lame with warm, soapy water and wipe it dry. Leave it on the kitchen counter to dry completely before storing.

Our bread lame features a stainless steel razor blade and a wooden handle. To preserve the wood and maintain its color, we recommend applying food-grade mineral oil every month. Simply apply the oil to a paper towel and wipe all wooden surfaces. Allow the wood to absorb the oil for a few hours. Repeat this process regularly. Razor blades are stainless steel and should be replaced every few weeks or when they lose their sharpness.

Consider using our coconut fractionated oil, an odour-free and sustainable solution that effectively preserves your timber bakeware.

Rinse the flour measuring scroop with warm, soapy water and wipe it dry. Leave it on the kitchen counter to dry completely before storing.

Our measuring scoops are made entirely from bamboo timber. To preserve the wood and maintain its color, we recommend applying food-grade mineral oil every month. Simply apply the oil to a paper towel and wipe all wooden surfaces. Allow the wood to absorb the oil for a few hours. Repeat this process regularly.

Consider using our coconut fractionated oil, an odour-free and sustainable solution that effectively preserves your timber bakeware.

It’s an organic, odorless oil perfect for treating timber materials and extending their lifespan. We offer 50ml bottles, which should last you a long time. Apply the oil to wooden surfaces using a paper towel and wipe off any excess. Allow the oil to be absorbed fully.

You can wash them with your laundry. Canvas is a durable material that can withstand high temperatures, and linen covers will also hold up well. Avoid bleaching and using excessive fabric softener to prevent the bread from smelling like laundry. Both tumble drying and line drying are fine. Ensure the fabrics are completely dry before storing and using.

No, bannetons should not be used in the oven. They are designed only for dough proofing, the final step before baking, to help shape the dough and achieve an airy crumb. Exposing bannetons to high oven temperatures can cause them to burn. Instead, use a Dutch oven, cake tin, baking tray, or pizza stone for baking.

In a baker's recipe, all ingredient quantities are based on the amount of flour, which is considered 100%.

For example: If a recipe specifies 70% water, it means 70% of the flour weight. So, for 700g of flour (100%), a 70% hydration bread would require 0.7 x 700g = 490g of water. This principle applies to all other ingredients as well.

FAQ's SECTION 3

Order Information, Shipping, Returns & Exchanges

After placing your order, you will receive a confirmation email with tracking details. Once your order is shipped, we will send you another email with the expected delivery date and a link to track your shipment. You can also monitor your order status from the 'Order History' section of your account page on our website. If you have any questions, you can reply to these emails or use the contact details listed on our website.

All products are shipped from our warehouse in Marsfield, NSW 2122, Australia. We deliver packages daily to our local Australia Post Business Hub in North Ryde, NSW 2113, ensuring they are on their way as soon as possible.

Currently, we ship our products Australia-wide only.

For international shipping inquiries, please contact us using the contact form.

We have successfully shipped starters and bakeware to the US, New Zealand, and other destinations.

We can only modify orders that have not yet been processed for shipping. Once your order has shipped, we are unable to make any changes, as it is already on its way. To request changes, please contact us as soon as possible using the contact form or by phone.

After placing your order, it typically takes 24 to 48 hours to process for delivery. We generally ship products from Monday to Thursday, but may also visit the post office on Fridays.

Standard shipping within Australia takes 2-8 business days, depending on the delivery address, and may be longer for remote or rural areas. We also offer Express Delivery through Australia Post, which takes 1-3 days to most locations; select this option in your cart for an additional fee.

Please note that Australia Post does not deliver on weekends, so delivery times are based on business days (Monday to Friday).

We accept returns under the following conditions:

  • The item must have been purchased through our online store.
  • The item must not have been used.
  • The return or exchange request must be made within 28 days of delivery.
  • The return must be completed within 14 days of the request.

To request a return, please contact us via the contact form, reply to your order confirmation email, or call.

Change of mind returns are the buyer’s responsibility. However, if your product arrived damaged, we will send a replacement at no additional cost. For more details, please reach out through the contact form.

Returns are processed within 48 hours of receiving the package at our warehouse. Once your return is accepted, any reimbursement, exchange, or credit will be issued within 24 hours. You will receive a notification by email.

We accept exchanges under the same conditions as returns. When preparing your return, please indicate that you would like to exchange the item for another.

If your starter has gone off during transportation or isn't working for any reason, we will replace it at no cost. We want you to succeed, so contact us to arrange a free replacement.

We guarantee that all products sold through our online store comply with Australian Consumer Law, ensuring they are of acceptable quality, fit for purpose, and match their descriptions. In addition, we take extra measures to provide quality assurance.

We guarantee that all products sold through our online store are free of defects. Each item is thoroughly inspected before shipping. We will gladly accept returns or exchanges for defective items if they meet the following conditions:

  • The item was purchased from our online store.
  • The item has not been used.
  • The return or exchange request is made within 28 days of delivery.
  • The return is completed within 14 days of the request.

For returns or exchanges due to a defective item, please contact us for instructions on how to proceed. We are only an email away.

This policy is in addition to your rights under Australian Consumer Law.

Didn't find an answer to your question? Drop us a line.

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