Storing the dough is really easy! Just keep it in the basket it’s delivered in and place it in the fridge. You can store it like this for up to 48 hours as you await the perfect baking moment during your weekend.

From preheating the oven to pulling the freshly baked sourdough out of the oven, it typically takes about 60 minutes. Keep in mind that every oven is different, so the timing might vary slightly depending on your specific oven.

Please don’t. Sourdough is a live product and freezing it harms the natural fermentation process essential for that perfect bake.

For optimal results, place the cast iron dish or the tray, if you are using one, on the middle shelf of the oven. This ensures even heat distribution. Use the conventional oven function (top and bottom heat) for a crisp crust.

Yes, adding steam to your baking process definitely improves the end result.

You can create steam in your oven by adding a few ice cubes or hot water in a hot tray on the bottom of your oven.

You can still bake your bread at temperatures ranging from 200°C to 250°C. The warmer, the better.

You'll need a few basic tools such as a sharp knife for scoring the dough, baking paper to line your dish or tray, oven mitts and a cast iron dish (or an oven tray).

A Dutch oven is a heavy cooking pot with a tight lid, usually made of cast iron. It's perfect for baking bread as it evenly retains and distributes heat, helping to create a crispy crust.

Absolutely! While a cast iron dish is great for baking sourdough, you can definitely bake an excellent sourdough bread using a regular oven tray. Just ensure it's preheated to create a hot surface that will help your bread develop a crispy crust. For more baking tips, check out our how-to video here on the website.

Yes, you can! Both pizza stones and bread stones are good for baking sourdough because they hold heat well and distribute it evenly. Just make sure to preheat the stone in the oven before placing your dough on it for the best results.

It's best to let the bread cool for at least one hour before slicing. Allowing it to cool helps the structure set and flavours to develop, ensuring a perfect crust and soft crumb.

The best way to store your bread is in a paper bag, as it helps keep the crust crisp while allowing the bread to breathe. A cotton bag or towel works well too. If you can't eat it fast enough, slice it up and freeze the slices. You can grab a slice and toast it whenever you feel like it.

For baking bread, a cast iron Dutch oven around 4 to 5 litres is perfect, providing enough room for the dough to rise and develop a nice crust. Check re-selling platforms (e.g. Marktplaats) to look for a cost-friendly option.

Unfortunately, no. Sourdough is a gluten-full affair, but its natural fermentation does make it easier on the stomach and better for your gut than your average bread.

Wet your bread under running water and pop it in the oven for 5-10 minutes at 200°C. You can also toast a few slices or make a cheese and kimchi tosti, or add it to panzanella, make croutons for your soup or salad, blitz it (in a blender) to have fresh breadcrumbs... The possibilities are endless.