Subscription Policy
Last Updated: 18/06/26
Flexible Subscriptions, Designed for Real Life
Our subscription service is designed to make caring for your sourdough starter simple and hassle-free. Whether you're receiving fresh starter, supplies, or other subscription products, you stay in control at all times.
You can edit your subscription, skip deliveries when you need to, and cancel after your second subscription order.
How Subscriptions Work
When you subscribe, your chosen payment method will be charged automatically according to the delivery schedule you select at checkout.
Your subscription will continue until you choose to cancel it in accordance with this policy.
You will receive an email confirmation for your initial order and each subsequent renewal order.
Edit Your Subscription
Need to make a change? No problem.
You can manage your subscription through your customer account and update:
- Delivery frequency
- Shipping address
- Billing information
- Product selections (where applicable)
Changes must be made before your next renewal date to take effect for the upcoming order.
Skip Deliveries
Going on holiday? Have enough starter supplies for now?
You can skip your next delivery at any time before your next renewal date through your customer account.
Skipping a delivery does not cancel your subscription. Your deliveries will automatically resume according to your normal schedule.
Cancellation Policy
We ask that customers remain subscribed for at least two subscription orders before cancelling.
After your second subscription order has been processed, you may cancel your subscription at any time through your customer account.
If a subscription renewal has already been processed, cancellation will apply to future orders and will not affect orders that have already been paid for or dispatched.
Payment Terms
By purchasing a subscription, you authorise The Sourdough Labs to automatically charge your selected payment method for each recurring order.
If a payment cannot be processed:
- We may attempt to process the payment again.
- Your order may be delayed until payment is successfully received.
- We reserve the right to pause or cancel subscriptions where payment cannot be collected.
Shipping
Subscription orders are dispatched according to your chosen delivery schedule.
While we always aim to ship orders promptly, delivery times are estimates and may vary depending on postal and courier services.
Returns & Refunds
If your order arrives damaged, incorrect, or defective, please contact us within 14 days of delivery and we'll do our best to put things right.
Subscription orders that have already been processed or dispatched cannot be cancelled or refunded unless they are faulty, damaged, or incorrect.
Your statutory rights are not affected.
Price Changes
From time to time, we may need to adjust subscription pricing due to changes in material, ingredient, packaging, or shipping costs.
If this happens, we will provide advance notice before any price changes take effect.
Changes to This Policy
We may update this Subscription Policy from time to time. Any updates will be published on this page and will take effect immediately upon posting.
Contact Us
If you have any questions about your subscription, please get in touch through our Contact Us page.
Thank you for supporting The Sourdough Labs and being part of our sourdough community.
Looking after your starter
-
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...
-
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.
