Great Balls Of Flour Opiniões 

Resposta da Great Balls Of Flour

Actualizada há 9 horas

Hi Andrew

We are sorry to hear your first sourdough bake didn't meet expectations, but comparing live sourdough directly to standard or generic dough comes down to one key factor: sourdough takes considerably more time and warmth to wake up.

Generic, mass-produced doughs rely on heavy doses of commercial baker's yeast and artificial improvers designed to force a fast, aggressive rise regardless of room conditions. Our sourdough contains 100% natural, slow-fermenting cultures fed daily by our mother starter, "Bubbles," with zero commercial additives.

Because wild yeast and natural lactobacillus cultures move at their own natural pace, genuine sourdough balls take noticeably longer to expand, especially in a cooler kitchen. Depending on ambient room temperature, a sourdough ball often needs a significantly longer rest at room temp to relax the gluten, get that gentle fermentation lift, and develop its full flavour and airy crust.

Live sourdough isn't meant to blow up like an instant-yeast supermarket ball; it relies on patience and temperature to deliver that unmistakable open crumb and digestible crust. If you have any balls left, try giving them an extended rest in a slightly warmer spot before stretching—the depth of flavour and lightness in the final bake is well worth the extra wait.

Best regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 2 dias

Hi Mark

Thank you for your feedback, and we're glad to hear that delivery was fast and the packaging hit the mark!

We're sorry to hear the bake didn't go as planned, but what you’re describing comes down to two very common handling factors with live dough: resting time and stretching thickness.

When dough keeps springing back and fighting you, it is simply telling you that the gluten is still too cold or tight. Live dough needs sufficient time to come fully up to room temperature and rest so the gluten network relaxes. Once it is properly relaxed, it stretches out effortlessly without snapping back.

If the dough shrinks back while stretching, it remains too thick across the base, which is what leads to those undercooked, doughy patches in the oven. Taking an extra 20–30 minutes to let the dough sit at room temperature, and pressing it out evenly from the centre out to the crust, allows the base to cook through completely and deliver a light, airy finish.

Working with our dough takes a tiny bit of practice to get the timing right, but once you give it that extra rest, the difference is night and day. We hope you give it another spin!

Best regards,

Team GBOF

Resposta da Great Balls Of Flour

Actualizada há 2 dias

HI Chris

Thanks for your review. From our CRM system, we can see you contacted us once, asking for some advice, which was duly sent to you.

No further contact from you since then.

Best regards

Team GBOF

Resposta da Great Balls Of Flour

Há 2 dias

Hey Carl

We are sorry to hear you had a disappointing bake, but what you are describing is a classic sign of the dough being stretched while still too cold or before the gluten had enough time to properly relax.

Our dough is high hydration and 100% natural, with zero commercial emulsifiers, artificial improvers, or preservatives. Because it is a live product, if you try to stretch it straight out of the fridge—or after re-working it without giving it sufficient rest at room temperature—the gluten remains tight and cold. Stretching tight, cold dough causes it to tear and fight back, and firing it under those conditions results in a dense, flat, "biscuit-like" bake rather than a light, airy crust.

Handling live, high-hydration dough simply requires bringing it fully to room temperature and using a generous dusting of our prep dust rather than forcing a cold ball.

Tens of thousands of customers use our dough every week to produce exceptional, authentic pizza. While we respect our live dough may not suit everyone's routine, following the simple temperature and resting guidance makes all the difference.

Best regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 2 dias

Hi Sam

We are sorry to hear you had such a frustrating experience, but immersing live dough in a bowl of water to speed up defrosting is completely against our recommended process and explains why the dough turned out this way.

Our user guides and videos outline the simple defrosting process: separating the portions you need, popping them into the fridge overnight or letting them thaw at room temperature, and allowing the gluten to relax naturally. Immersing bagged dough in water risks water seeping straight through any microscopic pinpricks or seams, completely drowning the hydration levels and leaving the dough an unworkable, soupy mess.

Dumping a "ton of raw flour" into the dough to dry it out fundamentally breaks the baker's percentages, hydration, and salt ratios of our 36-hour slow-ferment recipe. That extra unfermented flour—without proper autolyse, proofing, or fermentation—is what caused your final bakes to turn out solid, stodgy, and hard like cardboard.

Our dough balls are designed to make high-end pizza effortless without needing to knead, add flour, or re-test yeast. When the straightforward thawing and handling instructions are followed, they yield exceptional, airy crusts every time.

Best regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 9 horas

Hello

Thank you for the kind words on the dough and products—we really appreciate your repeat custom over the past 10 orders.

We completely agree with you: having 5 or 6 late deliveries out of 10 is simply not good enough, and we share your frustration with DPD entirely. Courier delays on perishable goods are a huge headache, but to clarify on tracking: we can track shipments, but because live depot data sits across separate logistics systems, tracing an off-grid parcel is rarely instantaneous for our team.

One of our biggest bugbears is that once a parcel enters their local network, DPD often treats the recipient as the primary contact for delivery issues and blocks us from logging local investigations on our end. Because you have experienced repeated issues, we would strongly recommend raising a formal service complaint directly with DPD via their tracking app. It is also worth double-checking that all address details, postcodes, and delivery pin-drops on your account are 100% accurate, as recurring delays in a single area often stem from depot routing or address mismatches.

We pack and dispatch orders every morning to ensure they leave us in peak condition, and it is infuriating when courier mishandling lets down a loyal customer. If your current order remains missing, please contact our support team so we can arrange a proper resolution for you right away.

Best regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 6 dias

Hi Jonathan

Thank you so much for the 5-star review!

Great service, fast delivery, and delicious pizza are the three things we work tirelessly to achieve every single day, so reading this means the world to the entire team.

Thanks for choosing us, and we look forward to sending your next batch of balls ❤️

Best regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 6 dias

Hey Tom

Thank you so much for the 5-star review!

We have worked really hard behind the scenes to continually refine and improve our customer service, actively listening to all feedback—both good and bad—to sharpen how we respond and react as a business.

Our goal is always to deliver an experience that all our customers are genuinely happy with, so reading this means a huge amount to the entire team.

We hope the products you ordered were just as top quality and that you’re enjoying making some fantastic pizzas!

Kind regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 6 dias

Hi Adam

Thank you so much for the 5-star review!

We’re really pleased to hear your order arrived quickly and that the packaging did its job keeping everything chilled during this heatwave.

We always listen closely to our customer feedback, and getting back to offering next working day delivery (Tuesday to Saturday for orders placed before midday) was a huge priority for us. Knowing that our hard work behind the scenes is delivering the speed and quality our customers expect means a lot to the entire team.

Enjoy your pizzas, and happy baking ❤️🔥🍕

Kind regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 6 dias

Hey Carl

We are sorry to hear you had a frustrating cook, but what you’re describing comes down to the fundamental difference between real, live dough and mass-produced commercial alternatives.

Brands like Northern Dough use commercial emulsifiers, stabilisers, and additives. While those ingredients make dough behave uniformly and feel easy to handle straight away, we choose not to compromise on our ingredients. Our dough is 100% natural, slow-fermented, and crafted with high hydration. Because it is a live product with zero artificial dough conditioners, it requires different handling —a good dusting of flour, our pizza preparation dust, and allowing the gluten time to relax at room temperature so it doesn’t spring back or shrink.

When live dough turns out like a "biscuit" at high heat, it’s usually because the dough was worked while too cold or the gluten wasn't given sufficient resting time.

If you prefer the predictability of supermarket dough made with commercial additives, we completely respect that choice. But for those looking for genuine, clean sourdough with an authentic crust and deep flavour, the natural method will always win out once the handling is nailed.

Best regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 6 dias

Hi Ann

Thank you so much for the brilliant review! "Amaze Balls of Flour" has put a big smile on the whole team's face today 😁

We set out from day one to make proper, clean sourdough with zero additives, so hearing that it hits the brief completely means everything to us. We feed "Bubbles almost every day" so a lot of care goes into it, which it repays us with delicious gut friendly flavour.

Courier hiccups do occasionally happen, but we believe great customer service is defined by how quickly and properly you step up to sort things out.

Don't worry about nailing the technique on day one—working with live sourdough takes a couple of bakes to get the feel for it, but the flavour is always worth it!

Thanks for baking with us, and we look forward to supplying your next pizza night🍕

Kind regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 6 dias

Hey Paul

Thank you so much for the 5-star review!

"Spot on" is exactly what we love to hear. Our sourdough mother, "Bubbles", is fed practically every single day to ensure the culture stays active, happy, and delivers that authentic sourdough flavour and crust every single time.

Thanks for choosing to bake with us, and enjoy your next pizza session!

Kind regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 9 horas

Hey Tony

Thank you for your feedback. We are sorry to hear your bake didn't go to plan, but excessive elasticity is a classic sign of the dough needing more time to rest.

When dough is overly elastic and fights back while stretching, it means the gluten network is still tight and hasn't had sufficient time to relax fully at room temperature. Depending on your kitchen's ambient temperature, live dough often needs an extra 20–30 minutes out on the counter before shaping. Once that gluten completely relaxes, the dough becomes soft, pliable, and stretches effortlessly without pulling back.

Regarding our tomato base, we keep our sauce recipe true to traditional Neapolitan style: pure, premium tomatoes with just a touch of sea salt and zero added sugar, preservatives, or heavy herbs. It is intentionally clean and fresh so the natural sweetness of the tomatoes and the richness of your toppings shine through, though we appreciate that taste in pizza sauce is always a matter of personal preference.

We stand by the quality of our clean ingredients and slow-ferment process, and giving the dough that extra rest at room temperature makes all the difference to the stretch and final bake.

Kind regards,

Team GBOF

Resposta da Great Balls Of Flour

Há 6 dias

Hey Ursula

Thank you so much for the 5-star review!

We love hearing that the Neapolitan dough balls hit the mark for you on both taste and ease of use, and that the whole process from ordering to delivery was smooth.

Thanks for baking with us, and we look forward to packing your next order 😁🍕

Kind regards,

Team GBOF