Question 1

How long does shipping take?

Accepted Answer

US orders ship within 1 business day and arrive in 2–4 days via USPS Priority. Live starters ship Monday–Wednesday so they don't sit in a warehouse over the weekend.

Question 2

Do you ship internationally?

Accepted Answer

We ship dehydrated starters and tools to Canada, the UK, and the EU. Live starters are US-only for now — cold-chain rules across borders are strict.

Question 3

When will I get a tracking number?

Accepted Answer

Tracking is emailed the moment your label prints, usually the morning your order ships. Check your spam folder before writing in.

Question 4

My live starter arrived cold and quiet. Is it dead?

Accepted Answer

Almost certainly not. A cold starter is a sleepy starter. Bring it to room temperature, discard down to 50 g, and feed 1:5:5 with warm water. Give it 12 hours before you worry.

Question 5

How often should I feed my starter?

Accepted Answer

On the counter at 70°F, once a day is plenty. In the fridge, once a week. Baking soon? Feed 8–12 hours before you mix and use it when it's doubled and domed.

Question 6

Can I use tap water?

Accepted Answer

Usually yes. If your tap water tastes strongly of chlorine, leave it uncovered overnight or use filtered water. Softened water (salt-based) is the one to avoid.

Question 7

Why is my crumb dense and gummy?

Accepted Answer

Nine times out of ten it's under-proofed dough or an under-baked loaf. Extend bulk by 30–60 minutes and bake to an internal temp of 205–210°F.

Question 8

Do I need a dutch oven?

Accepted Answer

No, but you do need steam for the first 20 minutes. A pan of lava rocks on the bottom rack plus a cup of boiling water works well. See our video on steam without a dutch oven.

Question 9

What's your return policy?

Accepted Answer

Tools and unopened kits can be returned within 30 days for a full refund. Live and dehydrated starters aren't returnable for food-safety reasons, but if yours doesn't wake up we'll replace it — just write in with photos.

Question 10

My order arrived damaged. What now?

Accepted Answer

Email us at hello@apronmaven.com with a photo of the box and product within 7 days. We'll replace it, no questions asked.

Question 11

How do I update my shipping address?

Accepted Answer

If your order hasn't shipped yet, reply to your order confirmation and we'll update it. Once it's in the mail, USPS has to reroute it.

Question 12

I didn't get an order confirmation email.

Accepted Answer

Check your spam folder for a message from hello@apronmaven.com, then write in. We can resend it and, if needed, correct a typo in your email.

Question 13

Can I combine two orders into one shipment?

Accepted Answer

If the second order is placed within a few hours of the first and hasn't shipped yet, reply to your confirmation email and we'll bundle them and refund the extra shipping.

Question 14

It's hot / cold where I live. Will the starter survive?

Accepted Answer

Yes. Our insulated mailers hold temperature well for 4–5 days. If your area sees extreme heat (100°F+) or extreme cold (below 20°F), request 'hold at post office' at checkout so it doesn't sit in a mailbox all day.

Question 15

What's the difference between live and dehydrated starters?

Accepted Answer

Live starters are ready to bake with in 1–2 feedings. Dehydrated starters store almost indefinitely and revive in 2–3 days. Live is faster; dehydrated is more resilient for gifts or travel.

Question 16

How do I revive a dehydrated starter?

Accepted Answer

Mix 20g of the flakes with 40g warm water and 20g flour. Let sit 24 hours. It'll look sluggish. Feed 1:1:1 every 12 hours for two more days — by day three you'll have a doubling starter.

Question 17

Do I have to name my starter?

Accepted Answer

No, but honestly we recommend it. People care for named things. Ours are called Louise, Marlon, Otto, and Fig.

Question 18

Which starter should I pick for beginners?

Accepted Answer

The French-style starter is our most forgiving — mild flavor, wide peak window, tolerates skipped feedings. Once you're confident, add the San Francisco for tang.

Question 19

What kind of flour should I use?

Accepted Answer

A strong bread flour (12%+ protein) as your base. King Arthur, Central Milling Artisan Bakers, or Bob's Red Mill Artisan Bread Flour all work well. Add 10–20% whole wheat for flavor and fermentation vigor.

Question 20

Can I bake sourdough in a loaf pan?

Accepted Answer

Absolutely — great for beginners since the pan does the shaping for you. Use our Everyday Sourdough Sandwich Loaf recipe as a starting point.

Question 21

My loaf is done outside but raw inside.

Accepted Answer

Bake to an internal temp of 205–210°F. If the crust is done before the interior, drop the oven temp by 25°F and add 5–10 minutes to the bake time.

Question 22

Do I need a banneton?

Accepted Answer

No. A colander lined with a well-floured tea towel works for years. A banneton just makes the shape more consistent and gives you that classic ringed pattern on the crust.

Question 23

I received the wrong item.

Accepted Answer

Email us within 7 days with a photo of what you received. We'll ship the correct item immediately and cover return shipping.

Question 24

Do you have a rewards or referral program?

Accepted Answer

Not yet — but if you share Apron Maven with a friend who places their first order, forward us the receipt and we'll credit both accounts with $10 off the next bake.

Question 25

Can I gift a starter?

Accepted Answer

Yes, and it's one of our favorite things to ship. Add a gift note at checkout and we'll include a hand-written revival card in the box.

How can we help?

Chat with our sourdough assistant

Answers to what we hear most

Starter troubleshooter

What's happening with your starter?

Still stuck? Write to us.

Quick links

Chat with our sourdough assistant

Answers to what we hear most

Starter troubleshooter

What's happening with your starter?

Still stuck? Write to us.