Frequently Asked Questions

Every order includes a 5g dehydrated heritage sourdough starter, step-by-step activation instructions, and guidance for ongoing feeding and maintenance.

You’ll also have access to our support team if you need help along the way — we’re always happy to assist.

There’s no rush. A dehydrated starter can remain viable for many months (and often longer) when stored in a cool, dry place.

You can activate it whenever you’re ready.

If you’re new to sourdough, our 200+ Year San Francisco Heritage Starter is a great all-round choice and very reliable.

If you’re looking for something unique, we also offer rare heritage cultures such as our 4,500-Year Ancient Egyptian Starter and 1000 Year Old Italian Monastery Starter.

You’ll gradually rehydrate and feed your starter over a few days using flour and water, click here to read our activation instructions.

Most starters become active within 3–5 days depending on temperature, flour type, and environment.

Your starter is ready when it reliably doubles in size within 4–6 hours of feeding.

It should look bubbly, smell pleasantly yeasty or slightly tangy, and feel light and airy.

Most dehydrated starters become fully active within 3–5 days.

Warmer environments tend to speed up activation, while cooler kitchens may take a little longer.

If kept at room temperature, feed your starter once every 24 hours. In warmer climates, it may need feeding every 12 hours.

If stored in the fridge, feeding once every 7–10 days is usually enough.

We recommend unbleached bread flour or plain (all-purpose) flour for best results.

You can also include small amounts of whole wheat or rye to strengthen activity and flavour over time.

Filtered or spring water is ideal. If your tap water is heavily chlorinated, we recommend filtering it or letting it sit uncovered for a few hours before use.

Yes — discarding helps maintain balance and keeps your starter strong and manageable.

You can save discard for pancakes, waffles, crackers, pizza dough, and more.

For regular baking, store your starter in the fridge and feed weekly.

For long-term backup storage, you can dehydrate a portion and store it in an airtight container for months or even years.

The most common reasons are temperature (too cold) or a mixture that is too thin to trap gases.

Try feeding with slightly more flour and placing your starter in a warmer spot.

This is called “hooch” — a natural alcohol byproduct of fermentation.

It simply means your starter is hungry. You can pour it off or stir it back in before feeding.

A healthy starter smells yeasty, slightly tangy, and sometimes fruity.

A very sour or sharp smell usually just means it’s hungry and needs feeding.

Sourdough starters are extremely resilient.

The main signs of a spoiled starter are visible mould or a strong rotten smell. In most other cases, a starter can be revived with proper feeding.

In most cases, it isn’t dead — just dormant or underfed.

Try feeding it twice daily for 2–3 days in a warm environment before giving up. If you’re still unsure, contact us and we’ll help troubleshoot.

Otherwise, you can read about our Activation Guarantee here or our refunds policy here.

Yes. Dehydrated starters are highly stable and designed for transport.

They can withstand normal postal conditions without any impact on viability.

We ship orders within 1 business day where stock allows.

All orders are shipped via Australia Post, and delivery times follow standard Australia Post timeframes depending on your location.

You can read more about our shipping policy here.

Yes. Once your order has shipped, you’ll receive tracking details so you can follow your parcel.

If your order hasn’t arrived or appears delayed, please contact us and we’ll help investigate with Australia Post.

Yes, we currently offer free shipping on Australian orders. This may change in the future depending on carrier costs.