Sourdough FAQs & Help

A sourdough starter is a living culture of wild yeast and beneficial bacteria maintained with flour and water. Once active, it ferments dough naturally without commercial yeast and can be kept going for years with regular feeding.

A live starter arrives hydrated and is intended to be used fresh. A dehydrated starter is dried for storage and needs to be rehydrated and activated before baking. Live is the fastest way to get started. Dehydrated is a good choice for gifts, travel, delayed use or keeping as a backup.

Choose wheat for a classic, versatile starter, rye for a lively culture and deeper flavour, spelt if you prefer baking with spelt, or gluten-free if you need to avoid gluten. If you are unsure, contact us and tell us what you want to bake.

No. You can buy a starter on its own if you already have suitable flour, a jar, a scale and basic baking equipment. A kit removes the guesswork by bringing the starter, flour, selected tools and instructions together.

That depends on the starter type, temperature and feeding conditions. A live starter can often be prepared for baking quickly after arrival. A dehydrated starter needs to be activated first. In every case, feed before baking and use the starter when it is active, bubbly and at or near peak activity.

Yes. Our heritage live starters are made, fed and cared for in Port Macquarie, NSW before being packed and sent across Australia.

Live starters naturally produce gas after feeding, which makes a sealed glass container unsuitable for postal delivery. Your live starter is sent in food-grade packaging for transport safety. Starter-care jars are separate products unless they are specifically included in your selected kit.

Unpack it promptly. If you plan to bake soon, transfer it to a clean jar and follow the feeding instructions. If you are not ready to use it, keep it covered in the fridge. Before baking, bring it to room temperature, feed it and wait until it is bubbly and at peak activity.

Usually, yes. A starter can continue fermenting in transit and may arrive runnier than when it was packed. Transfer a small amount to a clean jar, feed it with suitable flour and water, mark the feed level and watch how it rises.

A strong sour, yeasty, fruity or acetone-like smell can simply mean the starter is hungry. Dark or grey liquid on top is often hooch, another sign that it needs feeding. If you see fuzzy mould or unusual pink, orange or red discolouration, do not use it. Contact us with clear photos if you are unsure.

Not automatically. Starters are remarkably robust and may simply be very hungry after a delay. When it arrives, inspect it, transfer a small amount to a clean jar and feed it. Contact us if there is visible mould, damage or no activity after following the troubleshooting steps.

Begin by adding water as directed in the activation guide. Do not discard after this initial hydration step. Once hydrated, feed it with the flour and water specified for your starter type, keep it warm and watch for increasing bubbles and activity. Follow the full starter activation guide supplied for your product.

Yes. Keep the dehydrated starter sealed, dry and away from heat and moisture until you are ready to begin. This makes it useful for gifts and backup cultures.

Temperature, flour, water and feeding quantities all affect activation. Keep it around 24 to 27°C, use the recommended flour and follow the quantities in your guide. Activity should build over successive feeds rather than appearing all at once.

For wheat, rye and spelt, look for strong bubbling and a reliable rise after feeding, ideally doubling or more by peak activity. Gluten-free starters may show active aeration and a lighter structure without rising exactly like wheat. Give the activated starter another feed and let it reach peak activity before adding it to dough.

Use a quality baker’s flour with enough protein to support good structure. Equal weights of flour and water are a reliable starting point. The finished mixture should be thick rather than watery.

Yes. Spelt is a great sourdough grain and is often naturally high in protein. Whole spelt also contains bran that supports a lively microbial culture. Spelt handles differently from modern wheat, so follow the spelt-specific guide and adjust hydration by texture.

Wholegrain rye is rich in minerals and nutrients that support fermentation. It also absorbs water differently from refined wheat flour, so rye starters often prefer slightly more water and can become active very quickly in warm conditions.

Not always. Gluten-free flours do not form the same elastic structure as wheat, so the starter may not hold gas and rise in the same way. Look for bubbles throughout, active aeration, a lighter texture and a predictable increase in activity after feeding.

We recommend our gluten-free flour range developed with Wild Sourdough, or a suitable organic brown rice flour. Other gluten-free flours may work, but blends vary considerably in starches, fibre, salt and water absorption, so results can differ.

Usually, yes, if the flour is suitable for the culture and your dietary needs. Make the change gradually when possible and expect activity or texture to change for a few feeds. Never introduce gluten-containing flour to a starter that must remain gluten-free.

As a general rule, feed at least the starter’s weight in flour and the appropriate amount of water. For example, 50 g of wheat starter can be fed with 50 g flour and 50 g water. Grain type and flour absorption can require small adjustments, so aim for a thick, peanut-butter-like texture.

• Room temperature: feed daily if you bake every day or two.
• Fridge: feed weekly, or feed it when preparing for your next bake.

No. Use a lid that is resting loosely or otherwise allows fermentation gas to escape. Keep the starter covered to protect it from contamination, but do not tightly seal an actively fermenting culture.

Around 24 to 27°C is a useful target for active fermentation. Warmer conditions speed activity and cooler conditions slow it. Avoid direct sunlight, strong cold draughts and overheating.

Mark the level immediately after feeding. Peak activity is the starter’s highest point before it begins to flatten or fall. Wheat, rye and spelt starters often double or triple and show bubbles throughout. Gluten-free starters may rely more on aeration, texture and a consistent activity pattern.

Yes. Bring a refrigerated starter to room temperature, feed it and wait until it is bubbly and at or near peak activity before using it in your recipe. This gives the dough the strongest and most predictable fermentation.

Yes. Keep a small frozen or dehydrated portion as insurance. Freezing pauses fermentation, so allow a thawed backup to come to room temperature and give it a couple of feeds before expecting full activity. Keep your main culture in the fridge or at room temperature rather than routinely freezing it.

Transfer the starter to a clean jar every feed or two. Keeping dried residue from building up around the sides and rim reduces places where mould or other contaminants can take hold.

• Check that the mixture is thick enough to hold gas.
• Keep it around 24 to 27°C.
• Use the recommended flour.
• Feed enough flour and water for the amount of starter retained.
• Mark the feed level and check it during the first several hours, not only much later after it may have risen and fallen.

That normally means it passed peak activity and began to run out of food. It is not ruined. Feed it again and use it closer to its highest point next time.

Hooch is a layer of liquid that can form on a hungry starter, especially during longer fridge storage. You can pour it off or stir it in, then retain a small amount of starter and give it a fresh feed.

If it has dried without visible mould or unusual coloured growth, there may still be viable culture underneath. Move a small clean portion to a fresh jar, feed it and keep it warm. It can take several feeds to rebuild reliable activity. If you are unsure, send us photos before using it.

Do not bake with a visibly mouldy starter. Dispose of it, thoroughly clean or replace the jar and utensils, and begin again with your backup. Keep starter away from fruit bowls, compost bins, mouldy food and strong airflow, and use a clean jar regularly.

That smell commonly indicates hunger rather than spoilage. Retain a small amount, give it a generous feed and watch the next rise. Discard it if you also see mould, unusual coloured growth or a genuinely rotten smell.

Not necessarily. It may simply need repeated feeds at room temperature. Retain a small amount, feed it with suitable flour and water, keep it warm and watch the full rise-and-fall cycle. Contact us with the feeding quantities, temperature, flour type and photos if activity does not improve.

For someone who eats gluten and has never baked sourdough, we recommend the Organic Sourdough Bread Kit with Live Wheat Starter.

Wheat starter is consistent, versatile and easy to maintain with baker’s flour that is readily available. The kit brings together the starter, flour and specialist tools that make preparing a first loaf easier.

If you already own the necessary baking equipment, the Live Wheat Starter can also be purchased separately.

Choose a live-starter kit if you want to begin straight away. The starter arrives as an established live culture and is ready to use after feeding and reaching peak activity.

Choose a dehydrated-starter kit if you want more flexibility about when you begin. It is particularly useful for gifts because the sealed starter can be stored until the recipient is ready to activate it.

A dehydrated starter usually requires approximately 24–48 hours to activate from the time water is first added.

Our Gluten Free Artisan Sourdough Bread Kit is designed to make a beginner’s first gluten-free loaf as straightforward and predictable as possible.

Each kit includes a dedicated gluten-free starter. The culture included may vary, so check the product page for the current starter.

Our gluten-free kits always include White Bread and Pizza Flour for feeding the starter. The Wholemeal kit also contains Wholemeal Bread and Pizza Flour for baking.

White and Wholemeal use the same hydration in the dough, so they can be used interchangeably in the corresponding recipe. They will still produce their own flavour, colour and texture.

Exact inclusions and quantities can change, so check the individual product page before ordering. Depending on the selected kit, it will generally contain:

• A live or dehydrated sourdough starter
• Suitable flour for feeding and baking
• A banneton
• A dough lame
• A bowl scraper
• A dough cutter
• A starter spatula
• A dough sling
• A Danish dough whisk
• QR-linked instructions, recipes and supporting videos

Some products allow you to select the starter, banneton shape or lame style. Check the available options on the product page when ordering.

You will still need accurate digital kitchen scales, a clean starter jar with a loose-fitting cover, water, a large mixing bowl, additional flour for future feeds and bakes, an oven and a Dutch oven or another suitable baking arrangement.

A Dutch oven is strongly recommended but not essential. It creates high, even heat and traps steam during the first part of the bake. Open baking will also work, although the crust, rise and overall loaf quality may differ.

We do not currently sell large mixing bowls or Dutch ovens.

Digital scales and a suitable starter jar are strongly recommended, but they are not included as standard kit items. Many customers already own them. Automatically including another set would increase the price of every kit and could create unnecessary duplication and waste.

If you do not already have suitable scales or a jar, they can be purchased separately.

For reliable bread structure, we recommend baker’s flour containing approximately 12–13% protein or higher.

It does not have to be organic, although organic flour is our preference. A suitable high-protein flour helps the dough develop a stronger gluten network capable of retaining the gas produced during fermentation.

Ordinary plain flour or lower-protein flour can still produce bread, but the dough may be softer, harder to shape and less capable of holding its height.

Stoneground flour is milled differently from conventional roller-milled flour. The lower milling temperatures may help preserve more of the grain’s naturally occurring nutrients, oils and flavour.

The inclusion of more of the grain can also support lively fermentation and create a deeper flavour. However, stoneground flour often absorbs more water.

As a starting point when feeding with stoneground wheat baker’s flour, use approximately 100g stoneground baker’s flour and 110g water. Always check the final consistency and aim for a thick mixture similar to peanut butter or tahini.

Where possible, use wholegrain rye flour for a rye starter and wholegrain spelt flour for a spelt starter.

Wholegrain flour contains the bran and more of the grain’s naturally occurring nutrients, which can support fermentation. It also absorbs more water than a more refined flour.

If you use sifted rye, white spelt or another flour with less of the whole grain present, reduce the water closer to a 1:1 flour-to-water ratio and judge the final consistency.

Our White Bread and Pizza Flour and Wholemeal Bread and Pizza Flour are the most straightforward options for a beginner’s first gluten-free sourdough loaf.

They use the same dough hydration, so either can be used with the corresponding recipe without changing the water quantity.

The White Bread and Pizza Flour can also be used to feed your gluten-free starter. Do not routinely feed a starter with the Wholemeal Bread and Pizza Flour because it contains salt. Keep it for the main dough.

Our gluten-free 1-to-1 flour is a versatile option for cakes, pancakes, scones, muffins and other everyday baking. It can also be used to maintain a gluten-free starter.

It can produce a beautiful gluten-free sourdough loaf, although the dough requires slightly different hydration from the White and Wholemeal Bread and Pizza Flours. Follow the recipe written for the 1-to-1 flour rather than substituting it without adjusting the water.

Yes. Flour is an agricultural product, and there can be differences between grain varieties, mills, batches and even bags of the same product. Milling method, protein content, wholegrain content, storage and moisture absorption can all affect its behaviour.

If you use another flour, check its protein content and ingredients, use digital scales, begin with the closest recommended ratio, aim for the described consistency, make small hydration adjustments when necessary and record any changes that work well.

Keep flour sealed, dry and as cool as practical. Refrigeration provides the best conditions for maintaining its quality through the stated best-before period, particularly for organic and wholegrain flour.

If refrigeration is not practical, transfer the flour to a clean airtight food-storage container and keep it away from sunlight, heat and moisture. Wholegrain flour contains more of the grain’s natural oils and can deteriorate more quickly in warm conditions.

Pantry insects are rare, but they can occur in flour and other minimally processed grain products. Organic flour is produced without conventional pesticides, which can make it more susceptible, particularly during warmer weather.

If you find insects in flour purchased from us, do not use it. Isolate or dispose of the affected product and contact us with clear photos, the batch or best-before information, your order number, and details about how and where the flour was stored.

QR-linked instructions allow us to keep recipes and guidance current, add or improve supporting videos, correct or clarify instructions when necessary, direct each customer to the most relevant information and reduce unnecessary printed materials.

You can print the recipe from your computer if you prefer a paper copy.

Contact us if you cannot find the correct recipe or are unsure which instructions apply to your kit.

There is no need to master every sourdough term or technique before you begin. Start with the kit recipe, follow the temperatures and quantities carefully, and learn from each bake.

Banneton: supports and shapes the dough during its final proof.

Dough lame: scores the surface immediately before baking so the loaf can expand more predictably.

Bowl scraper: mixes, folds and moves sticky dough and helps clean the bowl and work surface.

Dough cutter: divides batches, assists with shaping and transfers dough.

Starter spatula: mixes starter, scrapes the jar and transfers starter with less waste.

Dough sling: helps lower dough safely into a hot Dutch oven and lift the baked loaf out.

Danish dough whisk: efficiently combines flour, water and starter and breaks up dry pockets of flour.

Yes. As with most glassware, gentle hand washing is the lowest-stress option and can help preserve it for longer. Avoid sudden temperature changes and inspect the glass for chips or cracks before use.

Check all parts of the packaging before discarding it. Some lames arrive with the blade or attachment packed separately for safety and need simple assembly. If anything is genuinely missing, send us a photo of the item and packaging.

The reusable Dough My God calico bread bag provides breathable storage for your finished loaf and reduces the need for disposable plastic bags.

Allow the bread to cool completely before placing it inside. Storing warm bread can trap moisture, soften the crust and encourage mould. The calico bag is best for short-term storage. For longer storage, slice the cooled loaf and freeze it or consider one of our beeswax lined bread bags.

Shake out crumbs, turn it inside out if practical, wipe it with a cloth and warm water, then allow it to air-dry completely. A little white vinegar can be used when needed. Avoid hot water, dishwashers, washing machines and repeatedly folding the lining sharply.

Packaging varies by product. Follow the disposal information printed on each component. Reuse packaging where practical, recycle through local facilities where accepted, and compost only packaging specifically labelled as compostable.

Orders are generally dispatched within 12–48 hours, counted during business days.

Dispatch may take longer during public holidays, advertised closures, unusually busy periods or when an order requires a custom freight arrangement.

We occasionally adjust when live starters are dispatched to avoid unnecessary time in a carrier warehouse over a weekend. However, our starters travel extremely well, so this is rarely necessary.

Australia Post is commonly used, but we may select Aramex or another courier depending on the delivery location, parcel size and weight, available services and expected delivery speed.

We choose the most suitable available option for each order.

Yes. If you require Australia Post rather than another courier, contact us before placing your order so we can confirm availability and any difference in cost.

An additional shipping charge may apply where Australia Post is more expensive than the service normally selected for your order.

After dispatch, estimated delivery times are generally approximately 2–8 business days for metropolitan and many regional areas, and up to approximately 15 business days for rural and remote areas.

These are estimates rather than guaranteed delivery dates. They begin when the order is dispatched, not when it is placed. Public holidays, severe weather, carrier congestion, transport disruptions and remote delivery schedules can affect these timeframes.

Express shipping is available for eligible orders weighing up to 5kg.

Express shipping prioritises the parcel during transit but does not remove the normal order-processing time. Availability and delivery speed can also depend on the destination and the carrier’s service network.

Express shipping is not available for orders weighing more than 5kg.

You will generally receive a notification from us when the shipping label is created. The carrier may also send its own notification when the label is created or when the parcel receives its first depot scan.

There can occasionally be a short delay between creation of the shipping label, collection or lodgement, the first carrier scan and tracking appearing online.

We may sometimes replace a shipping label or change the selected carrier before dispatch. If this happens, you may receive another notification containing updated tracking information.

Check the tracking link directly through the carrier’s website first.

You are welcome to contact us whenever tracking appears unclear or has not updated as expected. We can check the information available to us and help determine whether an enquiry should be lodged with the carrier.

A short delay between scans does not necessarily mean the parcel has stopped moving.

Transit delays do not normally ruin a live starter. Our cultures are robust and regularly travel successfully to rural and remote parts of Australia.

The starter may arrive hungry, expanded, runny or with a strong fermented aroma. These are usually normal results of continued fermentation during transport.

Follow the feeding guidance in the Live Starters section after arrival. Contact us with photographs and your order details if the food-grade packaging is severely damaged or you are unsure about its condition.

Contact us with your order number and tracking information. We will generally lodge an enquiry with the carrier on your behalf.

We also encourage you to contact the carrier directly. Enquiries from both the sender and recipient can sometimes help move the investigation along more quickly. Keep any enquiry or reference numbers you receive.

Check around the front, side and rear of the property, behind plants, bins, gates and outdoor furniture, any nominated safe place, with other household members and neighbours, building reception, parcel lockers or collection points, and any delivery photograph shown in tracking.

If the parcel is still missing, contact us. We can request available proof-of-delivery information from the carrier, including delivery photographs or GPS information where provided. You can also lodge a missing-delivery enquiry directly with the carrier.

Contact us as quickly as possible if you notice an error before dispatch. We will do our best to correct it, but changes cannot be guaranteed once packing or carrier processing has begun.

Customers are responsible for entering a complete and accurate delivery address at checkout.

If the parcel has already been dispatched, you may be able to request a redirection directly through the carrier. We cannot guarantee recovery or redirection of an order sent to an address entered incorrectly by the customer.

If a parcel is returned because of an incorrect address, failure to collect it, delivery refusal or another issue outside our control, an additional charge may be required before it can be sent again.

We will assess the circumstances and available carrier information before confirming the next step. If the return was caused by our error or a carrier issue, we will work with you to resolve it appropriately.

Keep the damaged product, shipping box or mailer, all inner packaging and void fill, the shipping label, and any damaged containers or bags.

Take clear photographs of the parcel before moving or disposing of its contents, then contact us with your order number and a description of the damage.

The carrier may require the parcel and all packaging to be presented for assessment. Do not dispose of anything until we or the carrier confirm that it is no longer required.

Yes. Local warehouse pickup is available by prior arrangement.

Select the pickup option at checkout where available and wait until you receive confirmation that the order is ready. Please do not travel to the warehouse immediately after placing the order, as someone may not be available and the order may still be in preparation.

We currently ship within Australia only.

We intend to explore international delivery in the future, but food, biosecurity and customs requirements differ between countries and must be considered carefully.

Our online store currently accepts orders weighing up to 12kg.

Contact us if you require a larger or bulk order. We can investigate a custom freight arrangement, although heavy parcels can be considerably more expensive to deliver.

Free standard shipping is currently available on eligible orders of $120 or more.

Orders with unusually high weights or delivery addresses with limited or expensive freight options may require an additional shipping contribution. If this applies, we will contact you before dispatch to explain the available options.

Express shipping and custom freight services are not necessarily included in the free-shipping offer.

Both live and dehydrated starters can make excellent gifts.

A live starter is a good choice when the recipient is ready to begin soon and can collect and refrigerate or feed it after delivery.

A dehydrated starter offers more flexibility when the timing is uncertain. It can remain sealed until the recipient is ready to activate it.

Contact us as quickly as possible. We may be able to change or cancel an order before it has entered packing or carrier processing.

Changes cannot be guaranteed, and cancellations involving a refund must be reviewed before they are confirmed.

Contact us before fulfilment with your order number and the change you would like to make. We will check the order status and confirm whether the change and any additional payment or refund can be arranged.

Do not place a second order unless we ask you to, as combining parcels and adjusting freight is not always possible.

Once an order has been dispatched, products generally cannot be changed or cancelled. A carrier redirection may be available for some parcels, but it depends on the carrier, service and current location of the parcel.

Check the shipping box, mailer and all packing material carefully. Smaller items may be packed inside another product or beneath cardboard inserts.

If the item is still missing, contact us with your order number, photographs of everything received and a description of the missing item. We will investigate before confirming the resolution.

Keep the item and packaging and contact us with your order number and clear photographs. We will compare the order, packing information and product received, then confirm the next step.

Keep the product, parcel, packaging and shipping label. Take clear photographs before disposing of anything and contact us with your order number and a description of the damage.

A carrier may require the parcel and packaging to be presented for assessment. Do not discard them until we confirm they are no longer required.

Please contact us as soon as possible. Our general returns and service period is 90 days from delivery.

This period does not replace or limit any additional rights you may have under Australian Consumer Law.

Temperature, feeding quantities, flour, water and timing can all affect activity. Before a remedy is considered, the starter should normally receive two correctly measured feeds at approximately 24–27°C, with enough time to observe its rise after each feed.

Contact us with your order number, photographs and the quantities, flour, temperature and timing used. We will help troubleshoot and assess the information.

We assess each request using the order information, photographs, batch or tracking details and the circumstances of the issue.

Do not discard affected products or packaging until the investigation is complete. If a refund, replacement or reshipment is approved, we will confirm the details with you before taking action.

Your rights under Australian Consumer Law continue to apply.

Contact us before returning anything. Change-of-mind returns may be considered for unopened, unused and resaleable non-perishable products, but acceptance and return postage depend on the circumstances.

Opened food products, activated starters and items that cannot be safely resold are generally not eligible for change-of-mind return.

Approved refunds are normally returned to the original payment method. Bank and payment-provider processing times vary, so the funds may take several business days to appear after the refund has been processed.

No. Contact us first and wait for return instructions. Unauthorised returns may not reach the correct location or may arrive without the information needed to identify the order.

We will confirm the return address, packaging requirements and who is responsible for return postage.

Check the code’s spelling, expiry, eligible products, minimum spend and whether another discount is already applied. Shopify may not allow some discounts to be combined.

If it should have worked, contact us before completing the order where possible and include the code and a screenshot of the message shown.

Email ohcrumb@doughmygod.com.au with your name, order number, a factual description of what happened and relevant photographs. Include batch, best-before or tracking information where available.

We generally respond within 24 hours on business days.

No. Wheat, rye and spelt starters, flours and kits contain gluten and are not suitable for people who need to avoid gluten.

Only products specifically labelled gluten-free should be treated as part of our gluten-free range. Always check the current product page, ingredients and packaging before purchase and use.

Our dedicated gluten-free starters are produced at a separate location and batch tested through independent food laboratories.

Do not convert or use a wheat, rye or spelt starter for someone with coeliac disease. Choose a dedicated gluten-free starter and use clean equipment, surfaces and storage to reduce cross-contact risk.

Always check the current product label and speak with a qualified health professional if you need advice for your circumstances.

The Coeliac Australia endorsement shown on applicable Wild Sourdough flours belongs to Wild Sourdough as the manufacturer.

It must not be taken as an endorsement of Dough My God or our starter products. Check the individual flour packaging and product page for the current endorsement and claims.

Check the ingredients, allergen declaration and dietary information on the current product page and packaging. Recipes, suppliers and labels can change, so the current label should take priority over older photographs or saved information.

Contact us before ordering if you cannot find the information you need.

Many products in the gluten-free range are vegan and formulated without several common allergens, but this varies by product.

Check the current product page and label for gluten, dairy, egg, nuts, soy and other allergen information. Do not assume that every product shares the same formulation or claims.

Selected Wild Sourdough gluten-free flours carry FODMAP-friendly information from the manufacturer. Check the individual product page and packaging for the current claim and serving guidance.

We cannot provide personalised medical or dietary advice.

Use clean jars, utensils, scales, benches and storage containers. Keep gluten-free ingredients separately sealed and avoid shared flour dust, wooden tools, cloths, bannetons or equipment that cannot be cleaned thoroughly.

Anyone managing coeliac disease or a serious allergy should follow advice from their qualified health professional.

No. Flour is a raw agricultural product and should be cooked before consumption. Do not taste raw flour, dough or starter.

Wash hands, utensils and surfaces after handling raw ingredients.

Do not use or taste the starter, flour or product. Mould, pink or orange growth, a rotten smell or other unusual contamination should be treated as unsafe.

Isolate or dispose of the affected product and contact us with photographs, order details, batch information and a description of its storage and use.

A best-before date relates mainly to quality rather than automatically making a product unsafe on the following day. Storage conditions, packaging integrity, appearance and smell still matter.

Do not use a product that is mouldy, contaminated, infested, wet, damaged or smells abnormal. Contact us if you are uncertain.

Do not consume or continue using a product if its food-contact packaging is torn, leaking, unsealed, badly swollen, contaminated or otherwise compromised.

Keep the product and packaging, take clear photographs and contact us with your order and batch details.

Stop using the affected product and do not consume any more. Keep the product, packaging, batch information and any foreign object safely isolated.

Contact us promptly with your order number, photographs and a factual description of what occurred. Seek appropriate medical attention for any illness, injury or allergic reaction.

Dough-lame blades are extremely sharp. Fit, use, store and dispose of blades carefully and keep them away from children.

Dutch ovens, trays, lids and dough slings can become extremely hot. Use suitable oven protection, keep handles secure and allow equipment to cool before cleaning or storage.

Yes. Dough My God welcomes wholesale enquiries from suitable Australian retailers, bakeries, cafés and other businesses.

Wholesale applications, pricing, minimum quantities and commercial terms are assessed individually. Enquiries are generally reviewed within 24–48 hours on business days.

The current wholesale range may include dehydrated traditional-grain sourdough starters, dehydrated gluten-free sourdough starters and selected Wild Sourdough gluten-free flours.

Availability, formats and minimum quantities are confirmed for each opportunity. Our current preferred retail format for dehydrated starter is 50g.

Live starters are not part of the standard retail wholesale range because they require active handling and prompt care.

A bakery or other suitable business may enquire about a bulk live-starter order for its own use. These requests are considered individually.

Email shop@doughmygod.com.au with your business name, trading name, ABN, business type, website or social pages, contact details, store locations, products of interest, estimated opening order and expected ongoing quantities.

Let us know whether you operate online, from physical locations or both, and include any packaging or private-label requirements.

Minimum opening orders, reorder values, product quantities and pricing are determined case by case.

They may depend on product type, volume, packaging, customisation, production requirements, order frequency and freight. We will provide a written quote after reviewing the opportunity.

Wholesale production and dispatch generally require approximately 30 days after the order, packaging, payment and commercial details have been confirmed.

This is a planning estimate rather than a guaranteed completion date. Larger or custom-packaging customers should provide forecasts where practical, with at least six months for custom packaging.

Potentially. Depending on volume and commercial viability, options may include printed or kraft pouches, custom stickers, branded cartons, hang-sell holes, retailer-specific pack sizes, QR-linked instructions and private-label starter products.

Feasibility, minimum quantities, pricing and lead times are assessed individually.

Yes. We do not currently offer standard international shipping, but larger wholesale opportunities may be considered separately.

Food import, biosecurity, customs, labelling, testing, freight and local regulatory requirements must be reviewed before supply can be confirmed.