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.
Security policy
Secure credit card, bank transfer or POLi payment!
Delivery policy
Proudly support NZ Post/CourierPost!
Return policy
We exchange or refund if you are not happy!
Guarantee safe & secure checkout
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.
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.
Each banneton comes with a fitted and washable linen liner.
Proofing baskets help your bread to keep its shape while it does its final rise.
We find a banneton an essential tool when making sourdough bread at home.
Available in 3 sizes.
In Stock (fast shipping within New Zealand).
Customer Review:
"The quality of our bread has greatly improved since we invested in bannetons."
"Thank you for your excellent service: order arrived today - promptly and in excellent condition. Much appreciated."
Pack with 10 stainless steel razor blades for a lame.
Both sides can be used for cutting, so simply turn them round.
You will get the starter sent via courier and the Sourdough Starter eGuide will be sent to you via email. For more recipes please see the Sourdough Bread Baking eGuide, which is sold separately.
We also offer a Gluten-Free Sourdough starter. Please see here.
This fresh starter need to be fed once you receive it, the dried starter can be stored for up to 9 months (choose below). Please have some rye flour on hand to be able to care for it. We sell organic wholegrain rye flour.
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.
Spare linen liner for our popular Bannetons.
They are for our most popular sizes:
- Round banneton of 25cm diameter and 8cm height.
- Rectangular banneton of 28cm length, 14cm width and 8cm height.
We will be working on an online version of this workshop. So stay tuned for that.
Learn how to make artisan sourdough bread successfully at home.
Please note that this workshop uses our rye sourdough starter and wheat, spelt and rye flours in the finished products.
For our gluten-free sourdough workshop please go here.
Date to be confirmed.
Time: 10am - 3pm
Lunch and some afternoon tea is included!
We started our sourdough bread baking journey 15 years ago and now bake a large variety of breads and sweet treats for our family and friends.
You will walk away with a recipe booklet and a free rye sourdough starter (valued at $19.90).
Sturdy dough whisk made with an oak handle and stainless steel head. It is perfect for bringing the dough together at the very start when mixing the water with the flour. Dough won’t get caught in the wires, and won’t clump in the center.
Perfect for everything from artisan sourdough loaves, pasta, muffins and biscuits.
Length: 33cm
Head diameter: 8cm
Wire thickness: 3mm
These wax wraps are perfect to cover your bannetons once the bread dough has been shaped and is retarded in the fridge.
Plastic free, reusable, environmental friendly.
Made from repurposed cotton fabric, beeswax from hives at KoruKai Herb Farm and coconut oil.
Each wax wrap has 17g of beeswax melted into it. It keeps well for at least two years of regular use.
2 sizes available (select below) to fit our bannetons:
Round: 30.5cm diameter to fit our round banneton
Rectangular: 34cm x 19.5cm to fit our rectangular banneton
This is for a gluten starter like our rye sourdough starter!
This thorough eGuide with 47 pages covers all the basics that you need to know to create great artisan sourdough bread. Please see the table of contents below. This is NOT the same eGuide that comes with the sourdough starter!
It includes instructions how to look after a rye sourdough starter, but not how to make one from scratch. It includes recipes to get you started on this amazing journey.
For an example recipe please see this blog post: Bavarian Sourdough Oven Buns
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: 10th February 2023
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, NZ.
Diastatic malt powder is the "secret ingredient" bread bakers use to promote a strong rise, great texture, and lovely brown crust. When used in baking it increases the enzymatic activity of dough, which means starch converts to sugar more quickly. As a result, the sugars caramelize more intensely, making a darker crust and a sweeter dough. As a result of heightened yeast activity, malt can help bakes rise into a higher volume, with a more tender and even texture.
Available in 100g, 500g and 1.5kg bulk bags.
We provide a fast and efficient service.
Please see more info below to choose the correct size for your needs.
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
Fennel has a sweet, warm, anise, licorice aroma. The taste is slightly sweet with a hint of mild anise.
30g packaged in biodegradable paper packaging.
Transfer to an airtight container after purchase. Keeps for 2 years when stored properly.
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.
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.
