How are your starter kits shipped?
We ship our live starters in a clean, airtight zip-lock sachet. The natural acidity of the starter (low pH produced by lactic acid bacteria) slows spoilage during transit, but this effect is temporary — feed it as soon as possible after arrival, ideally within a few days of the packing date printed on the bag.
To start: cut a corner of the sachet, squeeze the contents into a clean wide-mouth glass jar, and follow the included instructions. A silicone spatula helps scrape every last bit out cleanly. Don't worry if you can't recover every gram — the culture will still perform well.
We also offer dehydrated starter kits with a shelf life of up to 12 months. These ship as a fine powder and are a great choice if you're not ready to bake straight away, or want to give the kit as a gift. To rehydrate, mix with fresh flour and water and follow the revival instructions included in the kit.
For a full photo walkthrough of the first feed, see our Step-by-Step Starter Feeding Guide.
What container do you recommend?
A wide-mouth glass jar is the best vessel for starter maintenance. Our 500ml mason-type starter jar is the one we use ourselves — the wide mouth makes mixing and scraping easy, the transparent glass lets you track the rise without opening the lid, and the stick-on thermometer helps you monitor fermentation temperature.
Before your first feed, weigh the empty jar and note the weight on the bottom with a permanent marker. This makes future feedings easier since you can subtract the jar weight without needing to transfer the starter each time.
Keep the lid on loosely — not fully sealed — so that CO2 produced during fermentation can escape. Place a rubber band around the jar at the starting level to track how much the starter rises.
For full maintenance guidance, see our Starter Maintenance and Troubleshooting guide.
What flour should I use for feeding?
Feed like with like — use the same flour type as your starter culture. For a wheat starter, use unbleached baker's (bread) flour with at least 11% protein. For a rye starter, use whole rye flour. Avoid cheap plain flour, self-raising flour, or any flour with additives.
If your starter seems too runny after mixing, reduce the water slightly at the next feed. If it's too stiff, add a little more. Aim for thick pancake batter consistency for wheat, or peanut butter consistency for rye.
For baking, use baker's flour as your base and consider blending in 10–20% whole wheat or rye for extra flavour. Our full Understanding Sourdough Flours guide covers flour types, where to buy in Australia, and how to blend for different results.
Where can I buy flour in Australia?
We don't sell flour, but we have clear recommendations. For organic and sustainably grown Australian grain, we use Wholegrain Milling, available through Honest to Goodness with national delivery:
- Organic Premium White Baker's Flour 5kg — for wheat starter feeding and bread baking
- Organic Stoneground Whole Rye Flour 10kg — for rye starter feeding
- Organic Stoneground White Spelt Flour 5kg — great for blending
For everyday supermarket options, Laucke Wallaby Baker's Flour (11.9g protein) is our go-to — available at Coles and Woolworths. For pizza, La Molisana Farina 00 is our pick.
Full details and more brands are in our Sourdough Flour Guide.
What's the starter feeding routine?
The standard ratio is 1:1:1 by weight — equal parts starter, flour, and water. For example: if you have 50g of starter in the jar, discard half (25g), then add 25g of flour and 25g of water. Mix well, scrape the jar walls clean, cover loosely, and leave at room temperature.
Always discard before feeding. This removes excess acid build-up and keeps the microbial balance healthy. The discarded portion can go into a recipe — our Sourdough Discard Crackers are a quick and genuinely good use for it.
Feed at least once a week if storing at room temperature, or every 2–3 weeks if refrigerating. Our starters are fed every 12–36 hours and stay consistently active. The full routine — including build ratios, levain preparation, and fridge storage — is covered in our Starter Maintenance guide.
Why do you need to discard some starter?
As the culture ferments, it produces acids that lower the pH over time. Left unchecked, this increasing acidity slows yeast activity and produces a sharp, unpleasant flavour in your bread. Discarding about half before each feeding dilutes the acid load and gives the microbes a fresh supply of sugars to work with.
Think of it as refreshing the environment rather than wasting food. The discarded portion doesn't have to go in the bin — use it in our Discard Crackers recipe, or hold it in a separate jar in the fridge until you have enough for a discard recipe.
What's the recommended storage temperature?
Warmth is key. The wild yeast and lactic acid bacteria in your starter are most active between 20–25°C. Below this range, fermentation slows noticeably — a starter that peaks in 8 hours at 22°C might take 16+ hours at 16°C. In winter, try keeping your starter in a cupboard near the stove, in the oven with just the light on, or on top of the fridge.
Above 30°C, fermentation accelerates quickly. Starter can over-ferment and collapse within a few hours in a hot summer kitchen. If this happens, feed it at a higher ratio (1:2:2) to slow the cycle down.
For more detail on how temperature affects your starter and your bread, see our Maintenance and Troubleshooting guide.
Can I store my starter in the fridge?
Yes. Fridge storage is a good option if you bake occasionally rather than regularly. Before refrigerating, feed the starter, let it ferment at room temperature for 24 hours, then put it in the fridge. You can leave it for 2–3 weeks without feeding. Our own starters have revived well after 8 weeks in the fridge.
To use it again: remove from the fridge, let it reach room temperature, feed at 1:1:1, and wait 24–48 hours until full activity returns. Don't use it straight from the fridge — it won't be active enough to leaven bread properly.
If you're preparing a levain (see below), build it from your revived starter once it's showing good activity. Full fridge guidance is in our Starter Maintenance guide.
My starter doesn't rise. What do I do?
Very unlikely it's dead. A freshly received starter or one that's been resting may take several feeds and a few days before showing consistent activity. The most common causes of slow or no rise are: cold room temperature, wrong flour (low protein or self-raising), chlorinated water, or not enough time between feeds.
Try these in order: move the starter somewhere warmer (20–25°C), switch to unbleached baker's flour, use filtered water or tap water that's been left to stand for 24 hours, and feed daily at 1:1:1. Stir the starter between feeds to redistribute activity. Results should improve within 2–5 days of consistent care.
For a full diagnosis guide covering every possible cause, see Starter Maintenance and Troubleshooting and Is My Starter Healthy?
What is a levain / leaven and how do I prepare it?
A levain (also spelled leaven) is a pre-ferment built from a small amount of your mother starter. You feed it at a higher ratio — typically 1:2:2 — and let it ferment to peak before adding it to your dough. It lets you scale up volume quickly and ensures maximum fermentation activity at baking time.
For most loaves using our oval banneton or round banneton, we recommend:
- 40g starter
- 80g flour (wheat or rye)
- 80g water
- Total: 200g levain
Mix in a separate jar the night before baking and leave at room temperature. By morning it should have peaked and be ready to use. Use the full 200g as your pre-ferment — this is 20% of the total flour in our Classic Sourdough Bread recipe.
How do I prepare a banneton before first use?
Dust the banneton generously with flour before every use — rice flour is the best choice because it stays coarse and doesn't absorb into the dough, making release more reliable. Rub it into every groove and crevice with your fingers, then tap out the excess.
All our bannetons come with a linen cloth liner, which can be used instead of flour. The liner makes dough release easier and is particularly useful for high-hydration doughs. Note that using the liner means the loaf won't show the spiral groove pattern — the choice is yours depending on the look you want.
After using your banneton, see the care instructions below to make sure it's ready for next time.
How do I clean and store a banneton?
After each use, brush off all remaining flour and dough with the included banneton brush, or use a stiff-bristled pastry brush. Do not wash with soap — water and soap break down the natural rattan fibres over time and remove the flour coating that builds up and becomes naturally non-stick.
Let the banneton dry completely before storing — leave it in the open air, or place it in the warm oven after you've finished baking (with the oven turned off) for 15–20 minutes to drive out any remaining moisture. Never store a damp banneton — this is how mould develops.
If mould does appear, brush it off firmly, wipe with a barely damp cloth, then dry thoroughly in a low oven (100°C for 20 minutes). The basket is not ruined — just fully dried and treated.
How do I clean and store a Danish dough whisk?
Rinse under warm running water immediately after use — dough is much harder to remove once it dries in the wire loops. A bowl scraper helps remove any stuck dough first. Wash with warm soapy water, paying attention to where the metal loops meet the handle. Rinse thoroughly and dry upright or lay flat on a clean cloth.
Our Danish dough whisk has a stainless steel head and wooden handle. To keep the wood in good condition, apply food-grade oil monthly — wipe on with a cloth, let it absorb for a few hours, then wipe off any excess. Our fractionated coconut oil is ideal: odourless, food-safe, and long-lasting. Do not submerge in water or put in the dishwasher.
How do I clean and store a bench scraper?
Rinse under warm soapy water immediately after use and dry thoroughly. Our bench scraper has a stainless steel blade and wooden handle. Keep the blade dry and clean — stainless steel won't rust, but prolonged moisture on the wood can cause it to crack or warp over time.
Condition the wooden handle monthly with food-grade oil. Our fractionated coconut oil works well — apply, let it absorb, wipe off excess. Do not dishwash.
How do I clean and store a bread scoring lame?
Rinse the lame under warm water after use and dry completely. The razor blade is stainless steel but should still be dried promptly to maintain its edge. Replace the blade every few bakes, or when it starts dragging through the dough rather than slicing cleanly. Replacement blades are available in our bakeware maintenance range.
The wooden handle on our bread lame should be conditioned with food-grade oil monthly. Apply our fractionated coconut oil with a cloth, let it absorb, then wipe off any excess. Do not dishwash — the blade holder and wooden parts should both be hand-washed only.
How do I clean and store a flour measuring scoop?
Our bamboo measuring scoop is made entirely from natural bamboo. Rinse with warm water and mild soap, then dry immediately — never soak or leave standing in water. Bamboo can split if it dries too slowly after being saturated.
Condition monthly with food-grade oil to keep the bamboo smooth and prevent cracking. Our fractionated coconut oil is ideal — apply with a cloth, let absorb for a few hours, wipe off excess.
How do I use the fractionated coconut oil?
Our fractionated coconut oil is an organic, odourless food-grade oil for treating and preserving wooden bakeware — handles, scoops, and cutting boards. Apply a small amount to a cloth or paper towel and wipe onto all wooden surfaces. Leave for a few hours to absorb fully, then wipe off any excess.
Repeat monthly, or whenever the wood starts to look dry. A single 50ml bottle lasts a long time with regular use. It's safe for all food-contact surfaces and leaves no taste or odour on your tools.
Can I wash the bread bag and banneton cloth liner?
Yes to both. Our canvas bread bag and the linen cloth liners that come with our bannetons can go in the washing machine. Use a gentle cycle with mild detergent — avoid bleach and heavy fabric softeners, as these can leave a scent that transfers to the bread. Both tumble and line drying are fine. Make sure everything is completely dry before storing or using.
Can I bake my bread directly in the banneton?
No — bannetons are proofing baskets only, not bakeware. They are not designed to go in the oven and will burn at baking temperatures. Their purpose is to support and shape the dough during the final proof before baking, and to create the characteristic spiral pattern on the crust.
For baking, use a Dutch oven, a cast iron pot, a baking tray, or a pizza stone. See our Classic Sourdough Bread recipe for Dutch oven and non-Dutch oven baking instructions.
What are baker's percentages?
Baker's percentages express every ingredient as a proportion of the total flour weight, which is always treated as 100%. This lets you scale recipes up or down easily and compare different formulas.
Example: if a recipe calls for 500g flour (100%) at 70% hydration, you need 350g water (0.7 × 500g = 350g). If it calls for 2.5% salt, that's 12.5g (0.025 × 500g).
Our Classic Sourdough Bread recipe uses baker's percentages throughout, with amounts given for both oval and round bannetons so you can choose your scale.
What is the status of my order?
After placing your order you'll receive a confirmation email. Once dispatched, a second email with your tracking number will arrive. You can track your parcel at any time through Australia Post's tracking portal using that number. If you haven't received a tracking email, check your spam folder first, then contact us and we'll look it up for you.
Where are your packages shipped from?
We operate fulfilment from two locations — Marsfield, NSW 2122 and Ferny Hills, QLD 4055. We dispatch to our local Australia Post Business Hub daily (Monday to Thursday, and usually Friday). Which location your order ships from depends on stock availability at the time.
Do you ship outside of Australia?
We currently ship within Australia only. Live sourdough starters are biological materials and are not permitted for international shipment under Australian biosecurity regulations. Dehydrated starters have previously been shipped to the US, New Zealand, and other destinations — if you're interested in an international order for non-live products, contact us to discuss options.
Can I change my order?
We can only modify orders that haven't yet been processed for shipping. Once dispatched, we can't make changes as the parcel is already on its way. If you need to change something, contact us as soon as possible — we process orders quickly and the window is short.
How long does delivery take?
After placing your order, allow 24–48 hours for processing. We generally ship Monday to Thursday.
Standard delivery within Australia: 2–8 business days depending on your location. Regional and remote areas may take longer. Express delivery via Australia Post is available at checkout for 1–3 business day delivery to most locations. Australia Post does not deliver on weekends, so delivery times are counted in business days (Monday to Friday).
Shipping rates: $9.95 flat-rate Australia-wide for most products; $3.95 for starter packs only; free shipping on orders over $150 (some exclusions apply). These are applied automatically at checkout.
Do you accept returns?
Yes. We accept returns on unused tools and accessories under these conditions:
- The item was purchased through our online store
- The item has not been used
- The return request is made within 28 days of delivery
- The return is completed within 14 days of the request
Change-of-mind returns are the buyer's responsibility for return postage. If your item arrived damaged or defective, we'll send a replacement at no cost. To request a return, contact us or reply to your order confirmation email. Full details are in our Refund Policy.
How long does a return or refund take to process?
Returns are processed within 48 hours of the package arriving at our warehouse. Once accepted, any refund, exchange, or store credit is issued within 24 hours. You'll receive a notification by email. If you haven't heard back after 72 hours of us receiving your return, contact us directly.
Can I exchange an item?
Yes, under the same conditions as returns. When preparing your return, let us know you'd like an exchange and which item you want instead.
For sourdough starters: if your starter wasn't performing correctly on arrival, or stopped working for any reason we can diagnose, we'll replace it at no cost under our free replacement guarantee. Contact us and we'll arrange it. See also: Is My Starter Healthy? to check whether a replacement is needed, or if a few feeds will solve the problem.
Is there a warranty on your products?
All products sold through our store comply with Australian Consumer Law — they are of acceptable quality, fit for purpose, and match their descriptions. Beyond that, we inspect every item before shipping and will replace any product that arrives defective, under the same return conditions listed above.
For sourdough starters, our free replacement guarantee covers any starter that arrives in poor condition or fails to activate despite following the instructions correctly. We stand behind every pack we send. Full details are in our Refund Policy.