A live sourdough starter, made by one person in Bristol. It is shelf stable but never dehydrated — the culture is held dormant, so it wakes on contact with flour and water and is ready to bake with in about two hours, not the week a dehydrated culture needs to revive. That difference is what customers come back for.
Trade prices
| Order size | Per unit | Per case | Your margin at £9.99 |
|---|---|---|---|
| 1 case (12 units) | £5.75 | £69.00 | 42% |
| 2–4 cases | £5.25 | £63.00 | 47% |
| 5–9 cases | £4.75 | £57.00 | 52% |
| 10+ cases | £4.25 | £51.00 | 57% |
Recommended retail £9.99. All prices exclude VAT. Cases of 12 sachets.
Terms
Minimum order one case of 12.
Carriage free on every order, any size.
Payment pro forma on the first order, 30 days thereafter.
Lead time made to order, posted within 3 working days.
Samples free, no obligation — just ask.
Shelf & storage
Storage ambient shelf, out of direct sunlight. No refrigeration needed.
Shelf life 18 months from date of despatch.
Unit 15 g sachet, kraft pouch.
Case 12 sachets.
The product, plainly
- Shelf stable, never dehydrated. The culture is held dormant rather than dehydrated — which is why it is baking-ready in about two hours.
- No additives. Flour, water and the culture. Nothing added to preserve, stabilise or extend it.
- Laboratory tested at NCIMB, which confirmed Lactobacillus sanfranciscensis as the dominant lactic acid bacterium. Report available on request.
- Not certified organic. The flour is Shipton Mill, but the business is not a certified organic operator — and certification attaches to the operator, not the ingredients. Please do not shelve or sell it as organic.
- Allergens: contains wheat (gluten).
- Made in Bristol. Rated 5 — Very Good — for food hygiene by South Gloucestershire Council, inspected 7 July 2026.
