Your Sourdough Kit — Complete Beginner Guide

Welcome to Your Sourdough Kit

Thanks for picking up one of our kits. If you've opened the box and thought, "okay… now what?", you're in exactly the right place.

This page walks you through everything, start to finish: waking up your starter, what every tool in your kit is for, how to set them up, and how to bake your first loaf. You don't need any experience. Take it one step at a time, and if you get stuck, we're only an email away.

Start Here: The Big Picture

Here's the order things happen in, so nothing feels overwhelming:

Days 1–7: Wake up your starter. Your White Bear Starter arrives dried. It takes about a week of daily feeding to become active and ready to bake with.
During that week: Get your tools ready. Season your banneton, put the blade in your lame, and get to know your scrapers (and whisk, if you have the Ultimate Kit).
Bake day. Once your starter is reliably doubling, you're ready for your first loaf. You can bake it in one day, or spread it over two if you like. Either way, most of that time is spent waiting while the dough does its thing.

That's it. You won't use every tool on day one, and that's normal.

What's in Your Kit

Every kit includes:

White Bear Starter — our 150-year-old heirloom sourdough culture, dried for shipping
Rattan banneton with linen liner — the basket your shaped dough rises in
Two dough scrapers — one curved, one square
UFO lame — a round scoring tool for cutting your dough before baking
Lame blades — packed separately in a small box

The Ultimate Kit also includes:

Danish dough whisk — for mixing stiff, sticky dough
Traditional lame — a handled scoring tool for deeper cuts

Some orders also come with a little banneton cleaning brush. We like to tuck one in as a thank-you when we can.

What You'll Also Need

These aren't in the kit, but you'll want them before bake day. Most kitchens already have them.

Kitchen scale — this is the big one. Sourdough is measured by weight, and a basic digital scale makes everything easier and more consistent.
A jar — a clean glass jar (about 500 ml or larger) for your starter
Flour — unbleached white flour for feeding your starter, and bread flour for baking
Rice flour — for dusting your banneton so dough doesn't stick (regular flour works in a pinch)
A large mixing bowl
A Dutch oven — or any heavy, oven-safe pot with a lid
Parchment paper
Plastic wrap or a reusable bowl cover
Oven mitts — the Dutch oven gets very hot

Step 1: Wake Up Your Starter (Days 1–7)

Your starter is dried, which means it's dormant, not dead. Over the next week you'll feed it daily, and it'll come back to life. Very little happens in the first day or two. That's normal. Warmth matters more than anything else here: aim for 20–24°C (68–75°F).

Day 1

Add all of the dried starter to a clean jar
Add 50 g warm water (warm, not hot)
Add 50 g flour
Mix well, scrape down the sides, and cover loosely
Let it rest for 24 hours somewhere warm

The mixture will be thick. That's fine.

Days 2–4

Keep 50 g starter (about half) and discard the rest
Add 50 g flour and 50 g room-temperature water
Mix well, cover loosely, and rest 24 hours

The easiest way: set a clean jar on your scale, zero it, and spoon in 50 g of starter, then add the flour and water. Using a fixed amount keeps your starter a manageable size. Put the discard in the compost or garbage, not down the sink.

You may see small bubbles, a mild sour smell, and a little rise. If things seem slow, move the jar somewhere a bit warmer.

Days 5–7

Keep 50 g starter and discard the rest
Add 50 g flour and 50 g room-temperature water
Mix, cover loosely, and rest 24 hours

Same feed as before. Repetition is what makes it strong. You should start seeing bubbles all through the jar and a clearer rise after each feed. If it's rising but not doubling yet, don't worry. Keep going. Many starters take until day 6–10, especially in cooler homes.

When Is It Ready?

Your starter is ready to bake with when it:

Reliably doubles in size
Does it within 8–12 hours of feeding
Repeats that for at least two feeds in a row

Keeping It Going

A sourdough starter isn't one-time use. Look after it and it'll last for years. Keep it on the counter and feed it daily if you bake often, or keep it in the fridge and feed it once a week if you don't. Before baking, take it out of the fridge and give it one or two feeds at room temperature so it's bubbly and active again.

For feeding ratios, storage, and troubleshooting, see the full White Starter Rehydration & Care guide.

Step 2: Get to Know Your Tools

Do this while your starter is waking up, so everything's ready on bake day.

The Banneton (Proofing Basket)

What it's for: After you shape your dough, it goes into the banneton for its final rise. The basket supports the dough so it holds a nice tall shape instead of spreading flat, and it wicks away a little moisture so the outside forms a light skin. That helps you score cleanly and get a better crust.

Liner or no liner? Your banneton comes with a linen liner. With the liner in, your loaf comes out smooth and stays clean, which is a great choice for your first few bakes. With the liner out, the rattan leaves that classic flour spiral on top of your loaf.

Seasoning your banneton (before first use): Seasoning just means building up a thin flour coating so dough doesn't stick.

Lightly mist the inside of the basket with water. Just a fine spray, don't soak it.
Dust it generously with rice flour, getting it into all the ridges
Tap out the excess
Let it dry completely, ideally overnight

If you're using the liner, you can skip seasoning the basket and just dust the liner well with rice flour each time.

Each time you bake: Dust the basket (or liner) with rice flour, then place your shaped dough in seam-side up. That way the smooth side ends up on top when you flip it out.

Cleaning and storage: Never wash a rattan banneton with water, since it can trap moisture and grow mould. After each bake, let it dry fully, then tap out the loose flour and brush away any bits of dough. The linen liner can be shaken out, and washed by hand when needed. Store everything somewhere dry with some airflow.

The Cleaning Brush

If your order came with a little brush, it's made for your banneton. Once the basket is completely dry, use it to sweep leftover flour and dried dough out of the ridges. Dough is much easier to brush off once it's dry, so if something's stuck, let it dry and try again rather than scrubbing it wet.

The Dough Scrapers

You get two, and they do different jobs.

The curved scraper (bowl scraper): The rounded edge matches the inside of your mixing bowl. Use it to scrape every bit of sticky dough out of the bowl, to help with folds, and to tidy the sides of your bowl during bulk fermentation.

The square scraper (bench scraper): The straight edge is for your counter. Use it to lift and move dough, divide it into pieces, tighten it while shaping, and scrape your counter clean afterward.

Both are flexible and easy to wash, and they'll quickly become the tools you reach for most.

The Danish Dough Whisk (Ultimate Kit)

What it's for: Sourdough dough is thick and sticky, which is tough on a spoon and a regular whisk. The open coils of a Danish whisk cut through stiff dough and mix flour and water quickly without clumping. It's perfect for the first mix of your bread, and great for stirring your starter during feeds, too.

How to use it: Hold it like a spoon and stir in loose circles, pulling through the dough. Once no dry flour is left, you're done.

Cleaning: Rinse it right away, before the dough dries on, and dry it well.

The Lames (Scoring Tools)

What they're for: Just before baking, you make a cut in the top of your dough. This is called scoring. It gives the loaf a controlled spot to expand in the oven, so it opens up where you want it instead of bursting out the side. It's also how you get that classic bakery look.

Your blades come separately. They're in a small box, with each blade wrapped in paper. These are razor-sharp, so take your time:

Slide one wrapped blade out of the box
Unwrap it carefully, holding it only by the short ends, never the long edges
Attach it to your lame (see below)
Keep the box of spares somewhere safe and out of reach of kids

Putting the blade in your UFO lame:

Twist the two discs to open the lame
Line the blade's holes up with the posts inside, and set it in place
Twist the discs back together to lock the blade in. A small bit of edge should stick out when it's open.
Twist it closed to tuck the blade away whenever you're not using it

Putting the blade in your traditional lame (Ultimate Kit):

Hold the lame by the handle with the metal stem pointing away from you
Thread the blade onto the stem through its holes, so the blade curves slightly as it slides on
Make sure it's snug and doesn't wobble
Cover the blade when you're not using it

Which one should I use?

Traditional lame: best for one confident, deep cut. That's what gives you the "ear," the raised ridge of crust you see on bakery loaves. Hold it like a pencil at a 30–45° angle and make one smooth, quick slash.
UFO lame: best for control and decorative patterns, like leaves, wheat stalks, and crosshatches. Pinch the centre between your thumb and index finger, with your hand curled around the edge for stability.

Score straight from the fridge if you can, because cold dough cuts much more cleanly. Swap the blade as soon as it starts to drag instead of slicing.

For more detail, see our Bread Lame Care & Use Guide.

Step 3: Bake Your First Loaf — Artisan Country Loaf

This is our go-to recipe, and it's built around The Bear Starter. It makes one medium loaf that fits your banneton.

Before you start, two things to know:

Most of this recipe is waiting. Your hands are only busy for about 30 minutes in total.
Anything marked Optional can be skipped, and your bread will still turn out. Anything marked Tip is a suggestion that makes things a little easier or a little better.

Ingredients

500 g bread flour
350 g water (room temperature)
100 g active starter (bubbly and recently fed, see below)
10 g salt (sea salt or fine salt)
Rice flour, for dusting your banneton
Optional: 2–3 ice cubes, for extra steam

Tip: Weigh everything on a kitchen scale, including the water. It's the single easiest way to get a good loaf.

Pick Your Schedule

The simple, same-day way: Mix in the morning, bake in the late afternoon or evening.

The overnight way (optional): Mix in the afternoon, rest the shaped dough in the fridge overnight, and bake the next morning. It takes longer, but it's easier to score, has more flavour, and fits around a busy day. Try it once you've made a loaf or two.

1. Get Your Starter Ready

Feed your starter about 4–12 hours before you want to bake. It's ready when it's bubbly, puffed up, and roughly doubled in the jar.

Tip: You need 100 g of active starter for this recipe, plus some left over to keep your starter going. So for this feed, keep 50 g of starter and add 75 g flour and 75 g water. That gives you about 200 g: 100 g for the bread, and the rest stays in the jar for next time.

Optional: Not sure it's ready? Drop a small spoonful into a glass of water. If it floats, you're good to go.

2. Mix the Flour and Water

In a large bowl, mix the 500 g flour and 350 g water until there's no dry flour left. It will look shaggy and rough, and that's exactly right. If you have the Danish whisk, this is its moment.

Optional: Cover the bowl and let it sit for 30–60 minutes before moving on. This rest (bakers call it an autolyse) makes the dough smoother and easier to work with. If you're short on time, skip it.

3. Add the Starter and Salt

Add the 100 g starter and 10 g salt. Mix with your hand, squeezing the dough through your fingers, until everything is combined. It'll be sticky, so that's normal.

Tip: Wet your hand first so the dough doesn't stick to you. Use your curved scraper to scrape down the sides of the bowl.

Cover the bowl and let it rest for 10 minutes.

4. Stretch & Fold, Then Let It Rise

Leave the bowl covered somewhere warm (about 22–24°C is ideal) for about 4–5 hours. During the first 2 hours, give the dough 3–4 sets of stretch and folds, about 30–45 minutes apart.

How to stretch and fold: Think of folding a blanket. With a wet hand, grab one edge of the dough, gently stretch it up, and fold it over the middle. Turn the bowl and repeat on all four sides. That's one set. It only takes about 30 seconds, and it builds strength without any kneading.

After your last set, leave the dough alone and let it rise.

It's ready when:

It has grown by about half to three-quarters
The top looks puffy, smooth, and slightly domed
You can see some bubbles on the sides of the bowl
It jiggles a little when you shake the bowl

Tip: Watch the dough, not the clock. A cool kitchen can take longer, and a warm one can be faster.

5. Shape the Dough

Tip the dough out onto a clean counter
Use your square scraper to gently tuck the edges under and make a loose ball. Let it rest uncovered for about 20 minutes.
Dust your banneton (or its liner) well with rice flour
Shape the dough into a snug ball. Use your square scraper to drag it toward you on the counter a few times, which tightens the outside.
Place it in the banneton seam-side up, so the smooth side is facing down

Tip: Your first few loaves won't be perfectly shaped, and that's completely fine. They'll still taste great.

6. Let It Rise One More Time

Same-day way: Cover the banneton and leave it on the counter for about 1.5–2.5 hours. Gently poke it with a floured finger. If the dent fills back in slowly, it's ready to bake.

Overnight way (optional): Cover the banneton and put it in the fridge for 8–18 hours. When you're ready, bake it straight from the fridge, without warming it up first. Cold dough is much easier to score.

7. Score and Bake

Put your Dutch oven, with its lid on, into the oven. Heat the oven to 480°F (250°C) for at least 30 minutes, so the pot gets very hot.
Lay a piece of parchment paper over the banneton, put your hand on top, and flip it over so the dough lands on the parchment
Make one confident cut across the top with your lame, about 1 cm deep. If you're feeling brave, try a pattern instead.
Wearing oven mitts, lift the dough by the parchment and lower it into the hot Dutch oven
Optional: Drop 2–3 ice cubes between the parchment and the side of the pot. This adds steam for a crispier crust. If your pot is enamelled, check that it can handle it first.
Put the lid on and bake for 20 minutes
Take the lid off, turn the oven down to 450°F (230°C), and bake 20–25 minutes more, until it's a deep golden brown

Tip: Darker than you'd expect is usually better. A deep brown crust has the most flavour.

8. Let It Cool (Please Don't Skip This)

Move your loaf to a rack, or anywhere air can get underneath, and let it cool for at least 1–2 hours before slicing. The inside is still finishing as it cools, so cutting too early makes it gummy. Honestly, this is the hardest step in the whole recipe.

Nice to Know: Baker's Percentages (Optional)

You don't need this to bake. It's just handy later on. Bakers often write recipes as a percentage of the flour weight. Here, flour is 100%, water is 70%, starter is 20%, and salt is 2%. That makes the recipe easy to scale: want two loaves? Double everything. Want a softer, wetter dough down the road? Nudge the water up a little.

That's the loaf. Rustic, real, and made by you. Whether it came out exactly how you hoped or a little wonky (we've all been there), you made bread from scratch, and that's always worth celebrating. We'd love to see what you bake!

Common Questions

My starter isn't doing anything.
Early on, that's normal. Keep it warm (20–24°C), keep feeding on schedule, and give it time. Don't switch flours or ratios while you wait.

There's liquid on top of my starter.
It's hungry. Pour off the liquid or stir it in, then discard and feed as usual.

My dough stuck to the banneton.
Use more rice flour next time, and make sure the basket or liner is completely dry before dusting.

My score didn't open up.
Try a slightly flatter angle (about 30°) and one quick, confident cut. Also check that your blade is sharp. A dough that was under- or over-proofed can also hold back the score.

My loaf came out flat.
Usually this means the starter wasn't at its peak, or the dough rose too long or not long enough. Make sure your starter is reliably doubling, and watch the dough rather than the clock.

My loaf is gummy inside.
It was likely cut while still warm, or needed a few more minutes uncovered. Give it the full cooling time next time.

Still Stuck? We're Here to Help

Sourdough has a learning curve, and every baker has made a wonky loaf or two. If something isn't working, email us at info@harvestbaking.co. We read every message. You can also ask questions and share your bakes in The Crumb Club, our community of home bakers.

Take your time, trust the process, and enjoy it.

Happy baking,
— Caleb
Harvest Baking Co.