The simple answer is that it doesn’t matter; however, we have learnt several things in our sourdough culture journey. Rye flour is the best for maintaining a stable culture, wholemeal flours are generally better than white or brown flours. For us is that it is important to match the flour type with the bread to be produced, for example, sourdough spelt bread would be made with a spelt derived culture and the same would apply to rye bread.

With regard to the sourdough culture expanding, this is a good sign and shows that it is lively. Refrigeration (hibernation) will retard its activity. If its liveliness becomes a matter of concern then the best way to deal with it is to lose some of the culture, replace the volume lost with flour and water, 50/50 and put it back in the fridge. Of course you could always make some dough or pancakes, or give some of your culture away instead of wasting it but as always it needs to fit in with your needs.

This is what I would do, lose 50% of the culture and replenish it with fresh flour and water, allow to ferment for at least 4 hours in an ambient temperature, with the lid open. This may be enough; you can then either use it or refrigerate it. In severe cases you may need to repeat the exercise to re-energise it. Alternatively you could bin it and order more from us, see the website.

Keep the sourdough culture refrigerated if not using straight away, this will retard (hibernate) it. Sourdough culture is a living thing and whilst its needs are simple they need to be understood and nurtured accordingly. When you want to use the culture remove from the fridge the day before and give it a kick by adding and mixing in 75g flour (wholemeal best, but not essential) and 75g of warm water, keep at room temp, so that it goes into the dough feeling fresh and perky. Make up the quantity after use, with equal parts flour & water, to maintain original consistency; refrigerate and repeat the cycle. a month would be the probable max for leaving in the fridge and doing nothing with it save the above, what we do is use the culture in things like pancakes and blinis and keep it topped up by replacing like for like quantities. On Page 135 of the first Fabulous Baker Brothers book Tom explains all and especially how to restart the culture if it all goes horribly wrong.

There are three things that might help, ensure that the bread is fully baked, secondly, five minutes before the end of baking open the oven door slightly and leave it open to let the steam out. Thirdly, place the bread on a cooling rack away from the heat of the oven, to cool.

It is the baker’s dilemma; you will find that in time you get more adept at working the dough so that your hands, become clean as it were. Two things might help, try kneading for a longer period, and add small amounts of flour until you get the clear dough that you desire.

Somewhere cool but covered would be the best solution for overnight proving. However, it is becoming clear that this is the most difficult stage for novice bakers to get right. Increasingly, because there are so many variables at this stage, I am encouraging people to find a way to reduce the proving time, until they are competent to get the conditions right for leaving overnight. A simple test is to wet your finger and depress the surface of the loaf gently, if it springs back, leave to prove for longer, if it stays depressed then get the loaf into the oven.

The answer is yes, you may have to adjust the water slightly, and rye bread is usually better if the dough is really wet.

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Delivery & Returns

Update 25.03.2020

We are still baking and our online offering is open for business. Due to the increased demand during this time we have had set up an additional delivery on Thursdays, along with some amended cut off times below:

Thank you for supporting our business and we hope you're all staying safe!

Easter 2020

We are not delivering on Good Friday (10th April), but we have set up a delivery for Thursday 9th April.


We use Priority Express as our main courier service. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 


We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email to discuss anything with your order.


We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.