Bake real bread.
In your own kitchen.
Everything for your first loaf — or your fiftieth. One pot, one pouch, and the tools bakers actually uses.
Bake real bread.
Ready in 24–36 hours
From pouch to bake-ready starter — no 7-day project, no twice-a-day feeding.
Cultured in Singapore
We grow, dry and mill every mother culture ourselves, at 26–31°C, year-round.
Bake-tested batches
If the loaf doesn't rise, the batch doesn't ship. That's the whole quality policy.
Built to be kept
Cast iron, rattan and steel, with a warranty you can claim with a photo message.
Featured products
The KNEVA method
From pouch to first loaf in 24–36 hours
- Wake it10g starter + 40g flour + 50g water. No discard. Wait until it doubles and bubbles.
- Feed it onceDiscard half, add 50g flour + 50g water. That's the only discard you'll make.
- Bake24–36 hours from the very start, at typical Singapore room temperature.
Our kitchen
Made by Singaporean bakers. For yours.
KNEVA began with one stubborn idea: sourdough shouldn’t be a hobby that owns you. So we culture, dry and mill our own mother cultures here — and we build the pots, baskets and steels that make a weekday loaf possible.
Every batch is bake-tested before it ships. Every kit comes with the printed method and a QR guide that walks you through your first rise.
— The KNEVA bakers
Before you buy
Learn the craft first
Guides
Reactivation, scoring, storage — the same instructions printed on every pouch, free to read.
Read the guidesBaker Math
Hydration calculator and dough costings. Type in your recipe, get the water — and the real price per loaf.
Open the calculatorWarranty
Register your cast iron in a minute. Claims are handled with a photo message — no forms, straight forward.
Register a product