NutriMill Sourdough Bread Proofing Starter

Yes, you should lightly dust the baskets with flour—preferably rice flour, which resists sticking better than wheat flour—before placing your dough inside. This creates a non-stick barrier that ensures your loaf releases cleanly after proofing.

Avoid submerging the baskets in water or using soap, as this can cause mold or damage the natural material. Instead, let any residual flour dry out completely, then use a stiff-bristled brush to remove the excess before storing them in a dry place.

The danish-style kneading whisk is specifically designed for sticky, high-hydration doughs. Its open-loop design cuts through the mixture efficiently without overworking the gluten or getting clogged like a standard spoon or spatula.

These bags are designed to keep bread fresh for a few days by allowing the crust to breathe slightly while preventing the interior from drying out. They are not intended for long-term freezer storage, but they are excellent for maintaining the texture of a loaf on your countertop.

The lame features a simple screw or tension mechanism that allows you to loosen the head, slide out the old blade, and insert a new one. Always handle the blades by the non-sharp edges and ensure the blade is securely tightened before use.

No, the rattan baskets are strictly for the proofing stage of the bread-making process. They are not heat-resistant and should never be placed inside an oven.