USE & CARE GUIDE: ALL PRODUCTS

Please read before using our tools to ensure you get the best out of all our products.

Electric Heat Fermentation Box — USB + Foldable

A Note About Power

You will need a USB power source (such as a wall plug, power bank or laptop) with a minimum output of 5 volts and 2 amps (see image below for example).

Low Voltage Warmth

The box maintains a gentle temperature of around 28°C (with slight variations depending on the volume being warmed inside) — the ideal environment for encouraging strong, active starter growth. There are no settings to adjust or temperatures to monitor; simply place your starter/dough inside and let the box do the work.

Whether it's the height of summer or a frosty winter night, the box helps maintain a consistent temperature so your starter stays comfortable and active, without the overnight cold shocks that can slow fermentation.

Basic Operation

Here's the simple routine:

1. Plug it in

Connect the USB cable to a power bank, USB wall adapter, or any compatible USB power source. The box will gradually warm to approximately 28°C. The time taken will vary depending on your room temperature and the amount of starter or dough inside.

2. Place your starter jar  or dough inside

Place your starter jar or dough into the box. If you're using our Sourdough Mate Starter Jar, remove the silicone seal to allow carbon dioxide to escape during fermentation. If you're using a standard jar, keep the lid loosely fitted or only lightly screwed on.

3. For best results, keep the box closed during use

To maintain a consistent temperature, avoid opening the box unnecessarily while your starter or dough is fermenting. Each time the box is opened, warm air escapes and the internal temperature can fluctuate, which may extend fermentation times.

Of course, you can check on your starter when needed, but frequent opening may slow the warming process and reduce temperature stability.

If you'd like to lower the temperature slightly, simply leave the zip partially open to allow a small amount of heat to escape.

4. Check after 3 hours (earlier if your starter is quite active)

Typically at 28°C, a starter fed with a 1:1:1 feeding ratio (equal parts starter, flour, and water) can become active surprisingly quickly, especially once your starter is fully established and in good rhythm.

Start watching for bubbles and signs of rise around the 3-hour mark. Most healthy starters fed with an equal parts ratio will hit their peak within 3 to 6 hours at this temperature. Our preference is to use our active starter when it is "young" or on its way up as this provides a more mild taste to bread. 

Sourdough Starter Warmer Pad

Basic Operation

1. Power on ⏻. Tap the button to activate the warmer.
2. Set the temperature: Tap + or - to adjust the temperature (for sourdough fermentation we recommend 24°C-28°C).
3. Set & Check Timer: Set hour by pressing 🕒 icon repeatedly (1-12 times). Add 1 hour for each press, for example: 3 times = 3 hours.
4. To Check Hours Set: Press 🕒 icon once - screen shows set hours (example: 5H for 5 hours). 
5. Start Heating: The warmer begins working immediately. Screen displays current temperature (example: 28°C).
6. Auto Shut-Off: Stops after set hours or 12 hours of continuous use. 

Temperature settings for sourdough starters

• 24–25°C – Slower fermentation with more flavour development.
• 26–28°C – Sweet spot for everyday feeding and activating a starter. Strong, reliable rise without becoming overly acidic.
• 29–30°C – Faster fermentation, but the starter may peak more quickly and produce a slightly more acidic flavour if left too long.
• Above 32°C – Generally not recommended. Yeast activity can become stressed, beneficial bacteria become unbalanced, and prolonged exposure can weaken the starter.

Duration and timing

When placed in the warmer, an already active but dormant starter (from the fridge) fed at a 1:1:1 ratio (equal parts starter, flour, and water) will typically reach its peak in around 3 hours at 28°C. Actual fermentation time will vary depending on the amount of starter, your feeding ratio, the temperature setting, and the type of flour used.

Once your starter is full of bubbles, and has a slightly domed surface, it's ready to use for baking.

If you're activating a starter from dehydrated flakes, follow the activation instructions provided for your wheat or gluten-free starter, as activation times will differ from those of an established starter.

Feed and place your starter

Feed your starter using your normal or required ratio. Place your glass starter jar (please don't use plastic of metal) on top of the Sourdough Mate logo.

Moisture control

To prevent the top of your starter from forming a tough or dry skin, keep the jar lid loosely covered or remove the silicon rim on the Sourdough Mate Jar lid to allow air flow. 

Cleaning

Always unplug the unit before cleaning. Wipe down the top surface with a soft, slightly damp cloth to clear away flour or dust. Do not submerge in water. 

CANE PROOFING BASKETS 

Initial Use

When you receive your baskets, remove linen liner and wash it by hand in lukewarm mild-soapy water & let it dry naturally. Do not wash the cane basket, instead dust it with some flour if you are baking without the liners. 

Subsequent Uses 

Flour as you go, using more or less depending on your preference & level of dough handling skills.

After Use

Use a brush or a banneton brush to brush excess flour from each basket or tap lightly to loosen flour build up. Leave baskets to dry out before storing in a warm but dry area.

Linen liners

Liners can be removed and washed by hand with lukewarm water & a mild soap. Do not tumble dry or machine wash.

Wood Pulp Proving Banneton

These German made bannetons require very little dusting & work exceptionally well with higher hydration doughs. Made from sustainable compressed spruce wood pulp, they are very strong & provide superior support & wicking properties for your final prove. With little care between bakes, they can be used everyday & are highly desired by artisan bakers around the world.

Here are some of our tips on how to keep them lasting for a lifetime of rewarding baking.

Initial Use

Lightly brush the inside of the bannetons & dust with flour - brown flour rice is best but any flour you normally use is also good.

Subsequent Uses 

Flour as you go, using more or less depending on your preference & level of dough handling skills.

After Use

Use a natural bristle brush or banneton brush to lightly brush excess flour from each basket or tap lightly to loosen flour build up. 

Drying

We recommend putting them in the oven at 105 degrees Celsius for about 45 minutes. Please take care when doing so. You could also let it dry out in the sun. Please ensure your banneton is completely dried before storing. 

Storage 

Once fully dried, we recommend placing your wood pulp bannetons in a warm and dry place, with plenty of dry airflow & natural light to prevent mould & bacteria.

Please Take Note:

• Do not bake bannetons with bread in oven.
• Do not stack wet bannetons on top of each other as this will create mould & bacteria.
• Do not wash in water or use any detergent.
• Always ensure your wood pulp banneton is completely dried before storing away. 
  
  

Danish Dough Whisk

A Danish dough whisk is one of the easiest tools to use for mixing bread, sourdough, or other sticky doughs. It’s designed to incorporate flour and water quickly without overworking the dough. Here’s how to use it effectively:

Incorporate Ingredients:

• Use a folding motion: push the whisk through the dough and pull it back.
• Continue until all flour is hydrated and the dough forms a rough, sticky mass.
• Don’t worry if the dough is lumpy — that’s normal for artisan or high-hydration doughs.

Minimal Kneading:

• The whisk is not for heavy kneading.
• For recipes that require kneading, you can switch to stretch and fold techniques after initial mixing.
• For no-knead dough, mixing with the whisk until combined is enough.

Clean the Whisk:

• Rinse immediately after use. Dough can dry in the loops quickly.
• If dough sticks, soak (metal part only) briefly in warm water and then scrub gently.
• Dry thoroughly before storing to prevent rust if your whisk is metal.

Silicon Dutch Oven Bread Mat

Our handy bread sling is heat-resistant, reusable silicone mat with long handles designed to safely transfer dough in and out of hot Dutch ovens.

How to Use

You can either place the bread sling upside down over the basket and flip it so the dough lands on the sling, or carefully lift the dough and place it in the centre of the sling.

Cleaning

For daily use, just shake off any excess flour and rinse under warm running water. A tiny drop of dish soap and a soft sponge will handle any stuck-on bits. Dry before storing away.

Premium Baker's Lame by Sourdough Mate

Setting up a double-edge razor blade on a bread lame is straightforward but you need to be careful — it’s very sharp.

How to Set Up:

4. You can now use your lame.

Watch the Video:

Safety Tips:

• Always handle blades by the short edges, not the cutting edge.
• Change blades when they drag or tear dough.
• Store with a cover or cork on the blade.

Scoring Safely:

• Hold the lame at a 30–45° angle to the dough surface.
• Score quickly and confidently — dragging slowly can tear the dough.

After Use:

• Rinse if any dough stuck, dry completely.
• Remove the blade if storing for long periods.
• Keep a cover or blade guard on it for safety.

Sourdough Mate Starter Jar / Pantry Canister 800ml

Care Instructions:

• The lid is made from solid acacia wood with a silicone seal and should be hand-washed only. Oil the wood with Gilly's Timber Oil (see details on wood tools below).
• The glass jar is dishwasher safe.
• Do not use abrasive cleaners or steel wool.
• Avoid metal utensils when stirring — use silicone only to prevent damage to the jar
• Avoid sudden temperature changes, as this may cause the glass to crack or shatter.

How to Use:

Simply use a rubber band to mark your starter’s level and easily track its growth.
No fancy markings needed — keep it practical and beautiful.

All Wooden Tools & Chopping Boards

Oil the Wood

• Use food-safe mineral oil, fractionated coconut oil, or beeswax balm. We recommend Gilly's Timber Oil, which is all natural, food safe & made in Australia.
• Rub in a thin coat with a cloth.
• Leave for a few hours or overnight, then wipe off excess.

This seals the grain and helps prevent stains and odours.

Important: Always dry boards completely before storing.

After Each Use

1. Brush or wipe off dough/flour first.
2. Wash quickly in warm water with a tiny drop of mild dish soap if needed.
3. Do not soak — oak absorbs water and can split.
4. Dry straight away with a towel.
5. Air-dry upright so all sides get airflow.

Regular Maintenance

• Re-oil every 2–4 weeks (or whenever the wood looks dry or pale).
• In dry climates or winter, oil more often.
• Use a very thin layer — the board should feel smooth, not greasy.

What to Avoid

• Dishwashers.
• Long soaking in the sink.
• Leaving covered in wet dough.
• Storing in damp drawers or airtight containers while wet.
• Strong chemical cleaners or bleach.

If the Wood Gets Rough or Stained

• Lightly sand with fine sandpaper (240–320 grit).
• Wipe clean.
• Apply Gilly's Timber oil or beeswax balm again.

Well-cared-for oak tools will darken slightly over time — that’s normal and actually a sign they’re well seasoned. The goal is clean, dry, lightly oiled wood.

All Cast Iron Pans

Before First Use

1. 1. Wash once with warm water and mild soap
      This removes factory residue. Soap is fine only this first time.
   2. Dry completely
      Use a towel, then place it in a warm oven for 5–10 minutes to remove hidden moisture.
   3. Season it (This creates a natural non-stick layer)
      • Rub a very thin layer of neutral oil (vegetable, canola, grapeseed) over the entire pan.
      • Place upside-down in the oven at about 200 °C for 1 hour.
      • Let it cool in the oven.
        

Before Each Bake

Pre-heat the pan if your recipe calls for it — cast iron holds heat extremely well.

After Each Use

1. Let it cool slightly (not fully cold, just warm).
2. Clean gently
   • Use hot water and a soft brush or sponge.
   • Avoid soaking.
   • Avoid harsh detergents or steel wool.
3. Dry immediately and thoroughly
   • Towel dry, then put it on a warm stovetop or in a low oven for a few minutes.
4. Light oil wipe
   • Rub a very thin layer of oil over the inside.
   • Wipe off any excess — it should look almost dry, not shiny.

What to Avoid

• Leaving it wet or air-drying.
• Dishwashers.
• Long soaking.
• Storing with the lid on while damp (traps moisture → rust).

If Rust Appears

• Scrub the rust off with steel wool.
• Wash, dry, and re-season as if it were new.

With regular light oiling and thorough drying, cast iron becomes more non-stick over time and actually improves with age.