FAQ Section
Order & Delivery
How quickly can I expect my sourdough delivery?
We dispatch all orders within 24 hours on business days, and you’ll receive an email with tracking details.
For metro Australia, delivery takes around 4 business days. For regional areas, it may take 7–10 business days. For Express Shipping to most metro areas usually 1-3 Business days. If you’re in a regional area, it might take between 3-7 days
During peak times (like Christmas or Black Friday) or unforeseen delays (e.g., courier disruptions), delivery times may be longer, but we’ll always keep you updated!
Can I track my order as it makes its way to me?
Yes! As soon as your order is dispatched, you’ll receive a shipping confirmation email with a tracking link.
We use multiple carriers to ensure the fastest and most cost-effective delivery, so your tracking details will depend on the courier handling your order.
For full tracking details, check your email or reach out if you need assistance.
What are the shipping costs?
Metro locations:
- Free shipping for the complete sourdough starter kit (when purchased as the only item)
- $5 flat rate for dried sourdough starter (when purchased as the only item)
- Free shipping on orders over $100 (Sydney, Melbourne, and Adelaide only)
- Shipping for other items is calculated at checkout
All other locations:
- Shipping is calculated at checkout based on weight and location
Mockmills:
- Flat-rate $28 Australia-wide shipping
For more details, check your checkout page or contact us!
Do you offer in-store pickup, or are you exclusively online?
We’re an online-only store, so all orders are shipped directly to your door.
Unfortunately, we don’t offer in-store pickup at this time, but we make sure to dispatch your order as quickly as possible!
For shipping details, check out our full FAQ or contact us anytime.
About Our Products
What distinguishes You Knead Sourdough from other brands?
At You Knead Sourdough, we’re more than just a store, we’re your partners in sourdough baking. Here’s why customers love us:
✔ Unmatched customer support We’re here to help, no matter how long it takes to master your bake.
✔ The best ingredients We source premium bread flour from Flinders Ranges Premium Grain for the best results.
✔ A complete kit Everything you need to start baking, including flour (unlike other brands).
✔ A thriving sourdough community Join our free online group for tips, tricks, and support.
✔ Top-quality baking tools We carefully select tools to help you achieve the best results.
✔ Huge range of recipes & guides From beginner tips to advanced techniques, we’ve got you covered.
✔ Hundreds of 5-star reviews See what our happy bakers have to say!
📌 Check out our reviews and see why so many bakers love You Knead Sourdough!
What exactly is included in the Sourdough Kit?
Our Sourdough Kit has everything you need to start baking at home! Here’s what’s inside:
✔ 2kg of high-protein bread flour Grown & milled by Flinders Ranges Premium Grain in South Australia.
✔ Dried sourdough starter flakes Activate and keep it alive forever with regular feeding.
✔ 25cm oval rattan banneton Helps shape and proof your dough for the best crust.
✔ Danish dough whisk A specialised tool to mix ingredients quickly.
✔ Bread lame For scoring your dough before baking.
✔ Dough scraper Essential for handling and shaping wet dough.
✔ Printed instructions & sourdough bread recipe Step-by-step guidance plus online video links.
✔ We’re here to help you nail your bake or your money back!
If you follow our process and don’t get great results, we’ll work with you to troubleshoot or refund your purchase. That’s how confident we are in our kit!
Is it possible to swap out & customise the kit?
Right now, we don’t offer customisation or swaps in our Sourdough Kit. The kit has been carefully put together with everything you need to start baking with the best tools and ingredients.
However, we’re working on new kit options to accommodate different baking needs so stay tuned! If you have suggestions, we’d love to hear them.
What are the product dimensions and weights?
You can find product dimensions and weights listed on our website. Simply go to the product page and check the details dropdown under the listing.
If you can’t find the information you need, feel free to reach out to our support team, and we’ll be happy to help!
Which payment methods do you accept?
We accept:
✔ Visa, Mastercard, and American Express
✔ PayPal, Apple Pay Google Pay, and Shop Pay
We do not offer Afterpay or Buy Now, Pay Later options, as they charge 7% + fees, and we’re committed to keeping our products as affordable as possible so everyone can bake at home.
For any payment questions, feel free to contact us!
What happens after I complete my purchase?
1️⃣ Order Confirmation – You’ll receive an email with your purchase details (while Josh does a little happy dance).
2️⃣ Packing & Dispatch – Our team gets busy packing your order; flour flying, boxes stacking! Orders are shipped within 24 hours on business days.
3️⃣ Shipping Confirmation & Tracking – You’ll get an email with a tracking link once your order is on its way.
4️⃣ Delivery – Metro orders usually arrive within 4 business days after dispatch, while regional orders take 7–10 business days after dispatch.
If you don’t receive your order updates or have any questions, feel free to contact us!
What is your warranty policy?
At You Knead Sourdough, we stand by our products with a 12-month warranty on most items. If something isn’t right, we’ll work with you to fix it whether that means troubleshooting, sending a replacement, or offering a refund.
✔ 12-Month Warranty Covers most products from the date of purchase.
✔ Changed your mind? Contact us within 30 days for an exchange, credit, or refund. Items must be unopened and unused, and return shipping is at your cost.
✔ Damaged or incorrect item? Let us know immediately, and we’ll fix it!
❌ Non-returnable items: We can’t accept used items or gift cards, but we’re always here to help.
📩 Need assistance? Contact us at contact@youkneadsourdough.com.au.
Where can I find nutritional information for your flours?
✔ On the website - Nutritional info is listed on each flour’s product page.
✔ On the packaging - If you already have our flour, check the back of the pack.
Still have questions? Contact us anytime!
What is the protein content of your flour?
At You Knead Sourdough, we go to great lengths to source the best flour possible because high-quality flour is the foundation of great sourdough baking.
✔ White Bread Flour – 12.5% protein, sourced from Flinders Ranges Premium Grain for consistency, strength, and flavour
✔ Rye Flour – 12–15% protein, with seasonal variation
✔ Wholemeal Flour – 13–15% protein, with seasonal variation
Many of our customers find our flour gives them the best and most consistent results and you can reorder it any time through our store.
Buying your own flour? Look for one with at least 12% protein per 100g. Check the nutrition panel, and avoid vague terms like “plain” or “all-purpose” unless the protein content is listed.
For batch-specific info, check the packaging or get in touch, we’re happy to help!
Not yet! We haven’t found a gluten-free sourdough solution that meets our quality and affordability standards.
✔ However, if you’re gluten-sensitive (not celiac), sourdough might be a better option! The long fermentation process naturally breaks down gluten, making it easier to digest for some people.
✔ We’re working on a gluten-free sourdough solution! Fill out our short survey, and we’ll let you know when we have something available.
✔ Yes! Our original sourdough starter was created in 2018, and every dried starter pack we sell comes from that same culture.
✔ But once you start baking, your starter becomes uniquely yours! It will develop its own character based on your environment and feeding habits.
📩 We’d love to hear about your sourdough journey, share your starter’s progress with us!
Bread Baking & Recipe Guidance
✔ Ingredients: Sourdough is made with just flour, water, salt, and a natural starter. No commercial yeast, preservatives, or artificial additives.
✔ Fermentation Process: Long fermentation creates better flavour, texture, and digestibility compared to the quick-rise process of commercial bread.
✔ Flavour & Texture: Sourdough has a chewy texture, crisp crust, and deep, tangy flavour, unlike store-bought bread, which is often soft and uniform.
✔ Better for Digestion: The natural fermentation process helps break down gluten and other compounds, making it easier to digest for some people.
✔ Cost Savings: Buying sourdough from a bakery can cost $9–$15 per loaf, but making it at home costs just $2–$3 per loaf, a huge saving over time!
Taste the difference with real sourdough and save money while you're at it!
✔ Dried starter flakes:
- Shelf life: 12–18 months
- Still usable beyond this if stored well
- Store in a cool, dry, dark place
✔ Flour:
- Best used within 12 months
- Store sealed in a pantry or airtight container
👉 Starter getting old? Reach out, we’ll help you bring it back to life!
✔ Easier to Digest
The natural fermentation process breaks down gluten and phytic acid, making it gentler on digestion.
✔ Better for Blood Sugar
Sourdough has a lower glycemic index, meaning it causes a slower rise in blood sugar than regular bread.
✔ Packed with Nutrients
Fermentation helps unlock minerals, prebiotics, and beneficial acids that support gut health.
✔ Whole Grain Sourdough = Extra Benefits
If you use wholemeal or rye flour, you get even more fiber and nutrients!
So if you’re looking for a better-for-you bread with real nutrition and flavour, sourdough is a great choice!
✔ Total time: 3 to 8 hours depending on temperature, recipe, and starter strength
✔ Ideal temp: 25-28°C
✔ It’s ready when: Dough has risen by 30–50%, is smooth, slightly domed, and no longer sticky
✔ Reminder: Bulk fermentation depends on using an active, healthy starter. Make sure it’s at its peak when you mix your dough
🕒 Cooler kitchen = longer time
🌡️ Warmer kitchen = shorter time (keep an eye out to avoid over-fermenting)
✔ Use cooler water
Lowers dough temperature from the start
✔ Reduce starter
Slows fermentation for better control
✔ Use the fridge
Chill your dough mid-bulk or cold-proof overnight
✔ Aim for ~30% rise in warm conditions
Dough will continue to rise in the fridge
✔ Watch the dough, not the clock
Temperature, humidity, and starter strength all play a role
✔ Use warm water. This helps kickstart fermentation.
✔ Find a warm spot. Try the oven with the light on, near a warm appliance, or a proofing box.
✔ Increase the amount of starter. More starter means a more active fermentation.
✔ Be patient! In colder conditions, bulk fermentation can take longer. Watch for a 30% rise instead of just following a set time.
✔ Check your starter. It should double in 4-6 hours. Weak starter = weak dough.
✔ Avoid over-proofing. The most common cause of flat loaves.
✔ Watch your bulk fermentation:
• Aim for 30% rise in warm kitchens (28°C+)
• Up to 50% in cooler kitchens (<25°C)
✔ Shape with tension. Use a bench scraper to help the dough hold together.
✔ Bake on a preheated surface. Dutch ovens and baking stones give the best oven spring.
👉 Not sure what to look for? Check out our ‘Perfectly Proved Sourdough’ guide with step-by-step visuals!
✔ Discard is the portion you remove before feeding your starter.
✔ It keeps your starter active and balanced, just like refreshing the water in a fish tank keeps fish healthy.
✔ You can save your discard in the fridge for a few days until you're ready to use it.
What can you do with it?
👉 We’ve got an entire FAQ dedicated to that!
✔ Crackers, crumpets, pancakes, muffins, waffles, pizza dough & more
✔ Sourdough discard adds a rich, tangy flavour to recipes
✔ Don’t want to use it today? Save it in a container in the fridge and collect throughout the week
✔ We’ve got loads of free recipes on our website, don’t waste a drop!
♻️ Save it. Use it. Bake it.
Starter Care & Troubleshooting
✔ No bubbles? No problem! Look for:
- Rise and fall marks
- A tangy, fermented smell
- Small bubbles inside when stirred
✔ Check your environment:
- Ideal temp: 25–28°C
- Too cold = sluggish | Too hot = damaging
✔ Use high-protein flour (12% or more), our kit flour is ideal!
✔ Keep it thicker. Stiffer starters hold gas better.
✔ Feed every 24 hrs, discard properly, and trust the process.
✔ Use filtered water if possible.
🔁 "Fermentation often starts before you can see it. Keep going!"
✔ Temperature. Keep it between 25–28°C.
✔ Flour. Use high-protein flour (12%+). Add wholemeal or rye for a boost.
✔ Feeding ratios & examples:
- • 1:1:1 = 50g starter, 50g flour, 50g water (balanced)
- • 1:2:2 = 25g starter, 50g flour, 50g water (builds strength)
- • 1:2:1 = 25g starter, 50g flour, 25g water (thicker starter)
✔ Routine. Feed every 24 hours. Always discard before feeding.
✔ Water. Use filtered water to avoid slowing fermentation.
✔ Patience. Fermentation starts microscopically. Stick with it!
✔ Runny = hungry This is usually just a sign your starter needs to be fed.
✔ Fix the feeding ratio. Try 1:1:1 or 1:2:1 for a thicker texture. Always weigh your ingredients
✔ Use whole wheat or rye. They absorb more water than white flour.
✔ Feed more often in warm weather. Heat speeds up fermentation.
✔ Texture will change. After feeding, it should look like thick porridge, then lighten to mousse, then pancake batter.
✔ Still bubbly and rising? That might be totally normal for your starter!
✔ Why does mould grow?
- Moisture, poor airflow, or long gaps between feeds
- Dirty jars or touching inside with hands
- Buildup of flour or moisture on the jar walls or rim
✔ How to prevent it:
- Use a clean, dry jar. Rinse with hot water and air dry
- Don’t touch the inside of the jar
- Wipe down the inside walls after feeding
- Keep the rim clean
- Use a breathable cover, not a sealed lid
✔ What if mould appears?
- Black, green, or white? Scrape it off and feed in a clean jar
- Pink, orange, or red? Discard it, it’s unsafe
- You can restart using discard from the fridge, or grab our dried sourdough starter flakes to get going again
✔ Baking soon? Stir it down and use within 12 hours.
✔ Need more time? Refrigerate your starter for up to 24 hours to pause fermentation.
✔ Want to extend peak? Feed it again with a larger feeding (1:2:2 ratio) for slower rise.
✔ Starter already collapsed? It’s still usable, bake with it for a milder flavour or feed again to revive activity.
Your bake, your timing. Adjust your starter to fit your schedule!
✔ The brown liquid or what we call 'hooch' is a natural byproduct of fermentation, your starter is just hungry!
✔ Stir it in if you want a tangier loaf, or pour it off for a milder flavour.
✔ A starter with hooch is still alive and safe to use.
✔ If it smells really off, feed it a few times and it’ll bounce back.
Hooch just means your starter needs a meal. Discard, feed, and it’ll be happy again!
✔ What is the float test? Take a spoonful of starter and drop it in water. If it floats, it’s considered ready to bake.
✔ Why don’t we recommend it? Some strong, active starters won’t float, especially if they’re thick or made with whole wheat or rye flour.
✔ Better ways to check starter readiness:
- Has it doubled in size within 4-6 hours after feeding?
- Does it have lots of bubbles and a light, airy texture?
- Does it smell pleasantly tangy?
If your starter has these signs, it’s ready to bake whether it floats or not!
Time to toss it if:
- Pink, orange, or red mold is present.
- It smells rotten, putrid, or like old meat (not just sour or tangy).
- It’s completely dead for weeks despite regular feeding.
- It has separated into a crusty top and liquid bottom with no recovery.
✔ Not bad, just needs attention if:
- There’s hooch (brown liquid) on top. Just stir it in or pour it off.
- It smells strong or alcohol-like, it’s just hungry!
- It’s slow to rise. Give it regular feedings and warmth.
If your starter is truly gone, we sell dried sourdough starter flakes, so you can get back to baking quickly!
Equipment & Accessories Care & Additional Queries
✔ Material matters most—go with rattan.
- Rattan draws moisture away from the surface of your dough, creating a crispier crust and supporting better fermentation.
✔ Shape is your choice:
- Oval → great for batards, fits perfectly in our Slimline Dutch Oven.
- Round → perfect for boules.
✔ Cloth liner or no liner?
- With liner = smooth crust
- Without liner + rice flour = classic spiral pattern
👉 Choose rattan for best results, no matter the shape!
✔ Best storage methods:
- Cotton bread bag or tea towel. Allows airflow while keeping moisture balanced.
- Brown paper bag. A great alternative for short-term storage.
- Cool, dry place (not the fridge!) The fridge dries out sourdough too fast.
✔ Want to store it longer?
- Leave it unwrapped for 24 hours before slicing.
- Freeze it whole or sliced (wrap in cling wrap + foil for up to 6 months).
✔ Re-bake your sourdough for fresh-out-of-the-oven results!
✔ Short Term (Daily Use):
- Keep it on the bench and discard/feed every 24 hours.
✔ Medium Term (1–2 Weeks):
- Discard and feed, then store straight in the fridge with a loose lid.
- Best stored toward the back of the fridge where it's cooler.
- Feed again when you’re ready to bake.
✔ Long Term (More Than 2 Weeks):
- Dry it: Spread a thin layer on parchment, dry it completely, and store in a sealed jar.
- Freeze it: Freeze fed starter in small portions. Thaw in fridge, then feed to bring it back.
Need a backup? Grab our dried starter flakes, perfect for storing or sharing.
✔ Remove mold:
- Dry it out completely in sunlight or a low-temperature oven.
- Brush off mold and excess flour.
- Sanitize with a vinegar-water spray or baking soda scrub.
- For stubborn mold, bake it at 120°C for 30 minutes.
✔ Prevent future mold:
- Always let your banneton dry fully after use.
- Brush it clean after every bake to remove moisture-retaining flour.
- Store it in an airy, dry space (not a closed cupboard or plastic bag).
- Occasionally bake it at 100°C for 15 minutes to kill lingering spores. (leave banneton in the oven after each bake as the oven cools to completely dry out)
✔ Using Your Heat Box:
- Set temp to 25-28°C
- Keep dough covered to avoid drying
- Use a small bowl of water to increase humidity
✔ Caring for Your Heat Box:
- Wipe it down regularly
- Avoid spills and standing moisture
- Store in a dry place when not in use
✔ Troubleshooting:
- Not heating?
- Check cord both ends, outlet, and thermostat
- Move to a different area away from drafts
- Wait 30 mins after setup before checking temp
- Temp fluctuations?
- Keep lid closed
- Avoid cold or breezy locations
- Dough drying out?
- Cover dough with damp cloth or wrap
- Add a small bowl of water inside the box
👉 Need more help? Check out our full troubleshooting guide or get in touch with support!
✔ First Wash: Use dish soap and rinse well.
✔ Dry Thoroughly: No drip drying, use a tea towel.
✔ Warm It Up: Place in 160°C oven for 10 minutes to remove moisture.
✔ Apply Oil: Use a neutral oil and wipe a thin, even layer over the surface.
✔ Bake at 200°C for 30 minutes to bond the oil.
✔ Let Cool: Leave it in the oven to cool gradually.
Regular seasoning keeps your Dutch oven performing at its best for years to come!
✔ Beyond bread! Try sourdough:
- Focaccia, pizza, and bagels
- Cakes, muffins, and scones
- Crackers, pancakes, and waffles
✔ We have dozens of free recipes available!
✔ Cookbooks and guides are coming soon.
👉 Get inspired here: Browse Free Sourdough Recipes