Your Questions Answered

How do I know when my starter is ready to bake with?

Look for three things: it doubles in height within 4–6 hours of feeding, holds that height before falling back, and passes the float test - drop a small spoonful into water and if it floats, it's ready. You'll also notice a pleasant sour or tangy smell and visible bubbles throughout. Timing varies with kitchen temperature; a warmer room speeds things up.

What if nothing seems to be happening in the first few days?

Don't panic, this is normal. Rehydration timelines vary with ambient temperature. If your kitchen is below 20°C, try moving the jar somewhere warmer, like on top of the fridge. Keep feeding daily and give it time. The culture is waking up gradually, not performing on demand.

There's liquid on top of my starter - is it ruined?

No. That liquid is called hooch, a byproduct of fermentation that means your starter is hungry. Pour or stir it back in and feed as normal. It's a sign the culture is active, just ready for its next meal.

Can I use tap water?

You can, but filtered or spring water gives better results. Tap water treated with chlorine can inhibit fermentation. If tap water is all you have, leave it in an open glass for an hour before using to let the chlorine dissipate.

Can I add store-bought yeast to my starter?

No. Sourdough relies entirely on wild yeast and naturally occurring bacteria. Adding commercial yeast disrupts the culture and defeats the purpose of a sourdough starter.

What if mould appears?

Discard and start fresh. Mould is usually caused by a dirty jar or contaminated flour. With clean equipment and filtered water it's rare, but if you see pink, orange, or black mould, don't use it.

How do I store my starter when I'm not baking regularly?

Keep it in the fridge and feed it once a week. When you're ready to bake, take it out the night before, feed it, and let it come to room temperature and peak activity before using.

What flour works best?

Bread flour (bakers flour) gives the best results, the higher protein content gives the wild yeast and bacteria more to feed on. Plain flour works but produces slightly slower activity. Wholemeal or rye flour can be added in small amounts to boost fermentation.

Can I do wholesale or bulk orders?

Yes — visit our Wholesale & B2B Supply page for more information or email hello@sourdoughflakes.com to discuss your requirements.

Is Sourdough Flakes suitable for people with gluten intolerance?

Sourdough Flakes contains gluten. While the long fermentation process of sourdough bread does break down some gluten proteins, it is not suitable for people with coeliac disease. People with mild gluten sensitivity sometimes tolerate long-fermented sourdough better than commercial bread, but we recommend consulting a health professional.