First-Feed Flour Upgrade — 75 g Shipton Mill Stoneground Flour
A live culture — never dehydrated. Caught at its biological peak and held dormant, not dried out. Add flour and water and it bakes in about 2 hours, with no three-day revival.
Free next-day UK delivery. Order by 2pm. Worldwide shipping from £3.99 — rates and delivery times shown at checkout.
Sent in protective packaging with full revival instructions. Ships at room temperature — no refrigeration, no cold-chain.
Multipack savings vs single packs:
Rye: £1.99 (save £1.99)
White Spelt: £1.99 (save £3.98)
Italian 00: £1.99 (save £5.97)
Einkorn: £1.99 (save £7.96)
2-hour activation guaranteed — if your starter doesn't activate, we'll replace it free. No questions asked.
It's shelf-stable, so it ships safely — no cold-chain, no special handling.
Real Starter. 2 Hours. Watch It Rise.
Give your starter the best possible start. 75 g of Shipton Mill stoneground flour for your starter's very first feed, matched to the starter you choose — so you can wake it up the moment it arrives, without a trip to the shops.
- 75 g Shipton Mill stoneground flour, sealed in a kraft bag
- Matched to your starter: wholemeal for San Francisco and wholemeal starters, rye for rye, spelt for spelt, '00' for Italian '00', einkorn for einkorn
- Exactly the amount for the first feed in our instructions
- Backed by our first-time guarantee: if your starter does not rise first time, we will replace it free
Contains: wheat (gluten). The rye option contains rye (gluten).
UK delivery only. Orders that include the flour pay standard postage.
Frequently Asked Questions
Will it really activate in 2 hours?
Yes — guaranteed. Our starter is preserved at its biological peak, meaning the wild yeast and bacteria spring back to life the moment you add flour and water. As long as your water is warm (around 27°C) and your kitchen is at room temperature, you will see bubbling and rising activity within 2 hours. If for any reason it doesn't activate, we'll replace it free.
How is this different from making my own starter from scratch?
Building a starter from scratch takes 7–14 days of daily feeding before it's strong enough to bake with — and even then it can be unpredictable. Dough Dough is a shelf-stable sourdough starter, ready to bake in 2 hours — preserved at peak biological activity, so you skip the entire setup phase and go straight to baking on day one.
What flour should I use?
Any unbleached flour works — bread flour, wholemeal, rye, spelt, or '00'. Do not use bleached flour as the chemicals can inhibit the culture. We recommend starting with a good quality bread flour for your first loaf.
How long does the starter last before I need to use it?
Unopened, store in a cool dry place and use within 12 months. Once activated, your starter is a living culture you can keep indefinitely — just feed it regularly and it will last a lifetime.
I've never made sourdough before. Can I still do this?
Absolutely — this is designed with beginners in mind. The 2-hour activation removes the hardest part of sourdough. Once it's active, follow our revival instructions page and you'll have your first loaf ready the same day.
How is the starter packaged and will it survive delivery?
The culture is preserved using our proprietary process at its biological peak and arrives in protective packaging designed for postal delivery. It does not require refrigeration in transit and will remain fully viable until you're ready to activate it.
Why Dough Dough?
| Dough Dough | Traditional Starter | Supermarket Yeast | |
|---|---|---|---|
| Ready to bake in | 2 hours | 7–14 days | Immediately |
| Authentic sourdough flavour | ✓ | ✓ | ✗ |
| Live wild yeast culture | ✓ | ✓ | ✗ |
| No additives or preservatives | ✓ | ✓ | ✗ |
| Works for beginners | ✓ | ✗ | ✓ |
| No daily feeding required to start | ✓ | ✗ | ✓ |
HOW TO USE
Empty the packet into a clean jar. Add 75g of flour ��� 50g strong white bread flour and 25g wholemeal (avoid bleached flour) — and 75g of warm water (27°C). Stir well, cover loosely, and leave at room temperature for 2 hours. When it has risen above the mark, looks bubbly, and smells pleasantly tangy — it's ready to bake with. Works with bread flour, wholemeal, rye, spelt, '00', or any blend.
HOW IT'S MADE
Naturally fermented using wild yeast and lactic acid bacteria. Preserved at peak biological activity for maximum flavour and rise. Free from additives and preservatives.