About Us
Welcome to The Sourdough Labs – a family-run business for all things sourdough!
Whether you're just starting out or you've been baking for years, we're here to help you create delicious, artisan sourdough bread with confidence.
How It All Started
Hi, I'm Kerrie.
The story of The Sourdough Labs began in an unlikely place – a chemical engineering lab. While studying for my PhD, I discovered sourdough baking as a way to switch off from research, experiment, and reconnect with something creative and hands-on.
Like many people, I found comfort in baking. What started as a hobby quickly became an obsession with fermentation, wild yeast and the science behind great bread.
But what I struggled to find was a starter that was consistently strong, reliable and full of character.
So I did what any curious scientist would do – I made one myself.
Over the following years, I experimented with wild yeast cultures, tested different flours, refined feeding routines and learned everything I could about fermentation. The result was Steve the Sourdough Starter – a resilient, balanced and versatile culture that has since helped thousands of bakers begin their sourdough journey.
From Side Project to Family Business
What started as a personal project has grown far beyond anything we imagined.
Today, The Sourdough Labs is a thriving family business run by myself and my husband, Matt. Together we've helped thousands of bakers discover the joy of sourdough and expanded our range to include live and dried starters, starter kits, specialist flours and baking essentials.
Our collection now includes classic white, wholemeal and rye starters, heritage grain cultures, and even a gluten-free buckwheat starter for those looking to enjoy sourdough without wheat.
Whether you're looking for a bold and tangy loaf, something mild and versatile, or you're experimenting with heritage and ancient grains, we've worked hard to create products that suit every type of baker.
Still Made at Home
While the business has grown, one thing hasn't changed – we're still incredibly hands-on.
Every sourdough starter is prepared and packed by us from our home kitchen. Every label is applied by hand. Every order is carefully packed. Every starter is checked before it leaves for its new home.
We haven't moved production to a factory or outsourced the process. Steve still gets the same care and attention today as he did when The Sourdough Labs first began.
As we've grown, we've worked hard to keep the personal touch that our customers value and that we're proud of. When you order from us, you're receiving a starter that has been nurtured, packed and sent by the same family that created it.
Looking Ahead
We're incredibly proud of how far The Sourdough Labs has come, but we're even more excited about what comes next.
Every day we're helping more people discover the magic of sourdough baking, building a wonderful community of bakers and continuing to develop products that make baking better, easier and more enjoyable.
At The Sourdough Labs, we blend scientific precision with baking tradition, creating products that rise to the occasion every time.
Our Mission
At The Sourdough Labs, we believe baking should be as joyful and fulfilling as it is flavourful. By combining scientific insight with a love for the craft, we aim to give home bakers a starter that’s reliable, adaptable, and full of character. Our commitment to quality means every batch of Steve the Sourdough Starter—and our gluten-free buckwheat culture—is made to thrive in your kitchen and help you bake with confidence.
And because we’re proudly family-run, you’re never just a customer here. I personally man the inbox and absolutely love guiding new bakers through their sourdough journey. It brings me real joy to answer your questions, share encouragement, and celebrate your wins. I take great pride when I receive photos and feedback showing the fabulous loaves you’ve made – it’s a reminder of why I started this in the first place.
All of our sourdough starters are guaranteed. Should anything go wrong, we’ll always be happy to send a replacement free of charge—because your success is our priority, and we want every baker to feel supported and inspired from day one.
We’re here to support your sourdough success—one bubbly loaf at a time.
Health & Safety – Our Commitment to Quality
Registered & Rated: We’re fully registered with our local authority and operate under a certified HACCP (Hazard Analysis and Critical Control Point) plan. We’re proud to hold a 5-star food hygiene rating.
Eco-Friendly Packaging: Our packaging is fully recyclable and certified by the FPA. All starters are sealed in food-grade, heat-sealed pouches and carefully packed to arrive safely.
Freshness Guaranteed: Starters are labelled with a 1-week use-by date from dispatch (or 4 months for dried). Please activate them as soon as you can—hungry starters take a little longer to wake up!
Storage: Room temperature – hermetically sealed until opened.
Allergens: Most starters contain WHEAT flour (GLUTEN). Our gluten-free buckwheat starter is made using certified gluten-free flour, but please note it is prepared in a kitchen that also handles wheat products.
When you bake with The Sourdough Labs, you’re not just buying a starter—you’re joining a growing community of passionate home bakers across the UK who care about flavour, creativity, and making something meaningful from scratch.
We’re so happy to have you here.
— Kerrie, Matt & Family
The Sourdough Labs
Looking after your starter
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Maintaining Your Starter
Feed daily if keeping at room temperature with 50g of starter, 50g of water and 50g of flour and mix. Your starter should be bubbly and you may see an...
Maintaining Your Starter
Feed daily if keeping at room temperature with 50g of starter, 50g of water and 50g of flour and mix. Your starter should be bubbly and you may see an...
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Activating your Sourdough Starter
Add all of the starter to 50g of water and 50g of flour and mix (if dried allow to soak for 30 minutes in the water first) This mixture is...
Activating your Sourdough Starter
Add all of the starter to 50g of water and 50g of flour and mix (if dried allow to soak for 30 minutes in the water first) This mixture is...
Using Your Starter
Using Your Starter – The Build Feed:
- Add 50g of starter to 100g of flour and 100g of water. Your starter should be bubbly and almost doubled in size 6-8 hours after feeding.
- After using some for your bread recipe, save the remaining starter and feed again to maintain.
Basic Sourdough Bread Recipe (Low Hydration for Beginners):
200g active starter
500g bread flour
300g water
10g salt
Bulk Fermentation:
- Combine all ingredients in a bowl, cover, and leave for 30 minutes, Then stretch and fold the dough 4 times, turning the bowl a quarter turn each time. Leave to rest for 30 minutes.
- Repeat stretching and folding 3 more times, every 30 minutes.
- Cover and leave at room temperature for up to 12 hours. Depending on the temperature of the room, you want to see the dough double in size.
Shape the Loaf:
- Shape the dough into a ball and leave to rest for 1 hour, reshape and place it in a floured proving basket (smooth side down).
- Cover and prove for 3-4 hours at room temperature, or overnight in the fridge.
Bake:
- Carefully place the dough into a preheated dutch oven or on a baking tray (smooth side up).
- Bake at 230˚C/450˚F/Gas Mark 8 for 35-45 minutes. Reduce the temp if you like a softer crust after 25 minutes.
- Remove the lid after 25 minutes if using a dutch oven.
- The bread is done when it sounds hollow when tapped on the bottom.
This video has a slightly different recipe but is a great guide to understanding the process!
How to make your first loaf
FAQs
How to manage your subscriptions
You can pause, skip, edit, or cancel your subscription at any time. Through your customer portal, you can also update your delivery frequency, payment details, shipping address, and upcoming order dates to suit your baking schedule.
Simply log in to your account and select “Manage Subscription”, or use the secure link included in your subscription emails.
If you need any assistance managing your subscription, please contact us and we’ll be happy to help.
What is a Sourdough Starter and How Does it Make Bread Rise?
A sourdough starter is a live culture made from flour and water, containing wild yeast and beneficial bacteria. These microorganisms ferment the mixture, producing carbon dioxide gas that makes bread rise and lactic acid that creates the tangy sourdough flavour. Unlike commercial yeast, the starter offers a natural, slower fermentation process, resulting in unique textures and tastes.
The slow fermentation allows for the breakdown of complex starches and proteins in the flour, making sourdough bread easier to digest. The natural acids also act as preservatives, giving sourdough bread a longer shelf life without the need for additives. This traditional process has been used for thousands of years and continues to be a favourite among artisan bakers and home enthusiasts alike.
How Do Different Flours Affect the Starter?
The type of flour you use greatly influences your starter’s activity and flavour:
All-Purpose Flour: Reliable and versatile, it provides a consistent food source for your starter but may lack the nutrients found in whole grains.
Whole Wheat Flour: Packed with nutrients, it boosts fermentation activity and creates a nutty flavour.
Rye Flour: Encourages vigorous fermentation due to its high nutrient and enzyme content. It’s an excellent choice for boosting a sluggish starter.
Spelt Flour: Spelt has a mild, sweet flavour and a softer gluten structure. It can enhance fermentation while adding subtle complexity to the starter.
Organic Flour: Minimizes exposure to chemicals and additives that could hinder microbial activity.
Combining different flours can help you create a balanced starter. For example, using rye flour for initial feedings can speed up the fermentation process, while transitioning to all-purpose flour provides a more neutral base for baking a variety of breads. Experimenting with flour blends allows you to tailor the flavour profile of your sourdough to your liking.
Why and How Do You Feed It?
Feeding your starter replenishes its food supply, keeping the yeast and bacteria active and healthy. Here’s how to do it:
Measure: Use a 1:1:1 ratio by weight (starter, flour, and water).
Mix: Combine the ingredients in a clean jar, stirring until smooth.
Cover: Use a breathable lid or cloth to allow air exchange while protecting against contamination.
Store: Leave the starter at room temperature until bubbly, or refrigerate if not baking frequently.
Regular feedings maintain your starter’s strength and ensure consistent results. Over time, you’ll learn to adjust feeding schedules based on your starter’s activity and your baking frequency. A well-fed starter smells pleasantly tangy, has a thick but pourable consistency, and produces plenty of bubbles.
How Can It Be Stored?
Your sourdough starter can be stored based on your baking frequency:
Room Temperature: For daily bakers, feed your starter every 12-24 hours.
Refrigeration: Ideal for occasional bakers. Feed it weekly to keep it alive and active. Always let it return to room temperature and feed it before baking.
For long-term storage, you can also dry your starter by spreading it thinly on parchment paper and letting it air-dry completely. Once dry, break it into flakes and store it in an airtight container. To reactivate, mix the flakes with equal parts water and flour and follow your normal feeding routine until the starter becomes active again.
Proper storage ensures your starter stays ready to use while minimizing waste. Always store it in a clean, odour-free container to avoid contamination.
Why Should You Discard Some of the Starter When You Feed It?
Discarding part of your starter prevents it from growing too large and becoming unmanageable. It also maintains the right balance of yeast and bacteria by providing fresh food. Without discarding, your starter may become too acidic and less effective at fermenting dough.
Discard doesn’t have to go to waste! Use it in creative ways:
Pancakes or Waffles: Add discard to your batter for extra flavour.
Pancake Recipe
Crackers: Mix with flour, spices, and oil to create crunchy sourdough crackers.
Crackers Recipe
Pizza Dough: Incorporate discard into your pizza dough recipe for a tangy kick.
Sourdough Pizza Dough
By finding ways to use discard, you can enjoy the benefits of sourdough in more than just bread.
