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DOUGHRISEFOUNDERS
Coming soon
The kit we actually use, coming to you soon
We’re building a shop worth visiting. Sourdough starters, baking equipment, starter kits, and premium ingredients, all chosen by someone who actually bakes with them. No filler, no fluff. Just the good stuff.
What’s on its way
Four categories, chosen carefully
Everything in the DoughRise store will be something we’ve actually used, tested, and baked with. If it doesn’t make a real difference to a bake, it won’t be on the shelves.
Coming soon
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Sourdough Starters
Live and dried sourdough cultures, including our own DoughRise starter. Each one is maintained, tested for activity, and packaged to arrive in the best possible condition. The kind of starter that’s actually ready to bake with.
- DoughRise house starter (white)
- Wholemeal and rye cultures
- Dried starter sachets for beginners
- Heritage cultures from established strains
Coming soon
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Starter Kits
Everything you need to get going, in one box. Designed for people who want to start baking properly without spending three hours shopping across five different websites trying to work out what they actually need.
- Beginner sourdough kit (starter, jar, scraper, lame)
- Pizza kit (dough ball container, peel, steel, guide)
- Enriched dough kit (tangzhong, bread tin, thermometer)
- Gift kits for bread-curious friends
Coming soon
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Baking Equipment
Bannetons, Dutch ovens, pizza steels, lames, dough scrapers, proofing bags, and the other tools that make a real difference. Sourced for how well they work, not how cheap they are to source.
- Oval and round bannetons (rattan and pulp)
- Pizza steels and cordierite stones
- Bread lames and scoring tools
- Dutch ovens, Pullman tins, brotforms
- Instant-read thermometers and proofing bags
Coming soon
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Premium Ingredients
Heritage flours, specialist salts, and the kind of ingredients that make a loaf worth making. Small-batch, interesting, and the sort of thing that’s genuinely hard to find in a supermarket.
- Stoneground heritage wheat flours
- Einkorn, emmer, and spelt varieties
- Maldon and specialist finishing salts
- Diastatic malt powder and vital wheat gluten
Why the wait
Taking the time to do it properly
There’s no shortage of places to buy a banneton or a bag of bread flour. Most of them stock hundreds of products and have tested approximately none of them. That’s not what this is.
Every product in the DoughRise store will be something that’s been used in an actual bake, by someone who gives a damn about the result. If a banneton warps after six months, we’ll know about it before you do. If a flour produces a noticeably better crust, that’s the one we’ll stock. Small list, high standards, no padding.
The calculators came first because they didn’t require a warehouse. The store takes a bit longer. Worth it.
Curated, not catalogued
Every product tested in a real bake before it goes on the shelves. That’s the only rule.
Baker tested · Honestly reviewed
How we source
The DoughRise standard
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Baker-tested, full stop
If it hasn’t been used in a real bake, it won’t be listed. Not a product specification, not a supplier sample. An actual loaf, a real pizza, a genuine proof. If it performs well there, it earns its place in the store.
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Curated, not catalogued
The store will have a short, considered list of products, not 400 options across 12 categories. We’d rather stock one excellent banneton than eight mediocre ones at different price points. Fewer decisions, better outcomes.
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Built around the community
The DoughRise calculator community will have first say in what gets stocked. If a particular piece of kit comes up in the forum, in Coach sessions, or in support emails regularly enough, that’s a signal worth acting on. You tell us what you need; we go find the best version of it.
Get notified at launch
Be the first to know
Drop your email and we’ll send one message when the store opens. No newsletters, no drip campaigns, no weekly round-ups. Just a single email when it’s ready.
While you wait, bake better
All 18 DoughRise calculators are free, right now. Fermentation timing, Baker’s percentages, hydration adjustments, and everything else you need to make your next bake count.