Score your sourdough loaves with precision using this beautifully crafted bread lame, designed for clean, controlled cuts and excellent oven spring.
Features a smooth wooden handle with a stainless steel blade holder, plus 5 stainless steel razor blades. A small leather pouch is included to safely protect both the blade and your fingers during storage.
Each side of a blade can be used for approximately 50 cuts, giving around 100 loaves per blade.
For replacement razor blades please see here.
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A bread lame, pronounced “lahm” (French for “blade”), is an essential tool for scoring bread dough just before baking. Designed to create deep, clean, and precise cuts, a lame helps control how the loaf expands in the oven, improving both appearance and oven spring.
This beautifully crafted bread lame features an attractive wooden handle with a stainless steel blade holder and comes complete with 5 stainless steel razor blades. A small leather pouch is included to safely protect both the blade and your fingers during storage.
Scoring bread serves both a practical and decorative purpose. Beautiful patterns and signature designs can be created on the surface of the loaf, while deep cuts allow the bread to expand properly during baking. Without scoring, expanding dough may crack or burst unpredictably in the oven. Proper slashing helps guide the expansion of the loaf, reduces unwanted splitting, and encourages excellent oven spring.
Here is a wee video to show you how to attach the razor blade onto your bread lame.
See loaves below with the great expansion where the loaf was scored. 
Bread scoring techniques by Maurizio Leo from The Perfect Loaf
photo: Maurizio Leo from The Perfect Loaf
Ingredients: 1 bread lame with wooden handle and 10 double sided razor blades
Pack with 10 stainless steel razor blades for a lame.
Both sides can be used for cutting, so simply turn them round.
This is for a gluten-free sourdough starter like our KoruKai gluten-free sourdough starter!
This thorough eGuide with 38 pages covers all the basics that you need to know to create great artisan gluten-free sourdough bread at home. Please see the table of contents below. This is NOT the same eGuide that comes with the gluten-free sourdough starter it contains much more!
It includes instructions how to look after a gluten-free sourdough starter, but not how to make one from scratch. It includes recipes to get you started on this amazing journey.
You will get the guide as downloadable pdf so make sure you enter the correct email address when placing your order.
Last update of the file: 13th September 2023
The Sourdough Bread Baking Guide is a thorough 47-page resource covering all the essential techniques and knowledge needed to create beautiful artisan sourdough bread at home. Please see the table of contents below for a full overview of what is included.
Please note: this is a separate guide and is NOT the same guide included with the sourdough starter.
Available as:
Please choose your preferred format below.
Each banneton comes with a fitted, washable linen liner for easy cleaning and added versatility when proofing.
Designed to support your dough during its final rise, proofing baskets help maintain structure, improve shape, and encourage that signature artisan sourdough crust. The natural materials gently wick moisture from the surface of the dough, helping to create a beautifully crisp exterior while supporting even fermentation.
We find a banneton an essential tool for home sourdough baking, especially when working with softer, high-hydration doughs that need extra support to hold their form.
In stock with fast shipping within New Zealand.
Available in 3 sizes to suit different dough weights and baking needs. Please select below.
Fennel seeds have a sweet, warm aroma with notes of anise and licorice. Its flavour is mildly sweet with a gentle anise finish.
30g packaged in biodegradable paper packaging.
Transfer to an airtight container after opening. Best stored in a cool, dry place and keeps for up to 2 years when stored properly.
Pack with 10 stainless steel razor blades for a lame.
Both sides can be used for cutting, so simply turn them round.
Our KoruKai gluten-free organic sourdough starter is very flexible and works with quinoa, millet, brown rice, sorghum and buckwheat flours.
Best to feed with brown rice flour or a combination of the above with some brown rice flour in it. It comes with an eGuide to help you take care of it and gives you a basic bread recipe.
Contains 100% certified organic brown rice flour and filtered spring water.
The fresh starter gets shipped every Monday (or Tuesday if Monday is a public holiday).
Order and payment needs to be in by 4pm Saturday to get shipped the following Monday.
The dried starter gets shipped any day of the week.
Both starters are shipped in a sealed pouch and do not come with a glass jar.
Now 1kg for the same price as 800g.
The perfect ingredient for gluten-free baking and to feed the KoruKai Gluten-Free Sourdough Starter. Great in combination with quinoa and buckwheat flour.
1kg in a home compostable bag.
This diastatic malt powder is made from certified organic barley grown by a family farm in Central Otago, New Zealand.
A favourite ingredient among bread bakers, diastatic malt powder helps improve dough strength, oven spring, crust colour, and overall texture. By increasing enzymatic activity in the dough, it helps convert starches into sugars more efficiently, supporting better fermentation and a beautifully browned crust.
Ideal for sourdough, artisan bread, pizza dough, bagels, croissant, buns and other yeasted bakes.
Available in:
Please see further information below to help choose the right size for your baking needs.
The perfect food for our Rye Sourdough Starter and as an ingredient in the homemade artisan sourdough loaves. Rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter therefore it ferments more actively.
600g in a home compostable bag.
Sturdy dough whisk featuring a solid oak handle and durable stainless steel head. Designed to effortlessly mix flour and water at the start of dough making without dough getting stuck or clumping in the wires.
Ideal for artisan sourdough bread, pasta dough, muffins, biscuits, and more.
Dimensions:
Bring your own sourdough to life with our lively traditional starter culture. Choose fresh starter, ready to feed and bake with once it arrives, or dried starter, ideal for long-term storage and easy reactivation for up to 9 months.
Your starter is sent by courier, and our Sourdough Starter eGuide will be emailed to you with simple instructions to feed, activate, and maintain your culture. For more recipes and advanced baking tips, see our Sourdough Bread Baking Guide (sold separately).
Fresh starter is shipped every Monday (or Tuesday if Monday is a public holiday). Orders and payment must be received by 4pm Saturday for the following week’s dispatch. Dried starter ships any day of the week.
Both options are supplied in a sealed pouch (no glass jar included).
Please have some rye flour ready for feeding. We also stock organic wholegrain rye flour.
We also offer a Gluten-Free Sourdough starter.
This stainless steel dough scraper is an essential tool for home bakers, perfect for lifting, turning, portioning, and shaping dough with ease. Especially useful for handling high-hydration and sticky sourdoughs, it also works beautifully for dividing pizza dough and other baked goods.
The flat edge makes cleaning down your bench or work surface quick and effortless after baking.
Size: 15cm x 11cm
Learn how to make gluten-free sourdough bread as well as gluten-free pizza dough and focaccia successfully at home.
To book our regular sourdough workshop please go here.
Next Date: to be confirmed
Time: 10am - 3pm
Location: KoruKai Herb Farm, Pigeon Bay, Banks Peninsula
Gluten-free lunch included!
You will walk away with a comprehensive recipe booklet and a free gluten-free sourdough starter.
Please find Terms & Conditions as well as our cancellation policy here. When signing up for this workshop you automatically agree to the Terms & Conditions. Please make sure to read them.
These wax wraps are ideal for covering your bannetons after shaping your dough and during cold fermentation in the fridge.
A plastic-free, reusable, and environmentally friendly alternative to cling film.
Handmade from repurposed cotton fabric, locally sourced beeswax and coconut oil.
Each wrap contains approximately 17g of beeswax and is designed for long-lasting use—typically up to two years with regular care.
Available in two sizes to fit our bannetons (select below):
This pack contains a perpetual sourdough culture, so can be used over and over again and makes delicious sourdough bread.
The pack comes with full instructions, a basic bread recipe and 100g of wholegrain rye flour to feed the starter.
