Sourdough Baker’s Tool Checklist

WHAT YOU NEED:

The most important tool you will need is a scale. You will not make it without this! My other must-have tools are large bowl, dutch oven, bowl scraper/bench scraper, jar with lid, bread lame, and banneton (proofing basket). Everything else listed below is optional or something I started using along the way.

SCALE

Best to measure everything in grams. A scale will set you up for success with precise measurements. Link for Scale. Anything similar is fine!

JAR

I use Weck Jars for my starter. I love that they are wide mouthed and come with both plastic and glass lids. You can use whatever vessel works for you! Link for Jars.

LARGE BOWL

I use a large 12” Ceramic Bowl. I wouldn’t get anything smaller than that but choose whatever style bowl you like best. Link for bowl.

BREAD LAME

I use KNEADACE bread lame for scoring and I love it. There are tons of bread lames to choose from! Some are short, some are long…it is a personal preference. Link for Bread Lame.

BASKET/BANNETON

Your dough will go in here when it is shaped! Here is the link to a set that comes with one Batard (oval) and one Boule (circle). Anything similar is fine too! You can get 2 Batards or to Boule’s — it’s whatever you prefer your shape to be! If you’re looking for something else, this banneton is a bit pricier but get great reviews.

OVEN GLOVES/MITTS

My favorite gloves ever are Lanon’s Oven Gloves (size XL/10). My favorite oven mitts are these from Kitchen Grip.

DUTCH OVEN

I am a big fan of the LeCreuset 9 Quart dutch oven but if that isn’t your thing you can try this dutch oven from Costco!

MIXING SPATULA

Using a small silicone spatula is best for mixing starter! Link for Silicone Spatula.

BENCH SCRAPER

This really comes in handy when folding your dough, cleaning your workspace, dividing, and shaping. Link for Bench Scraper.

BOWL SCRAPER

OPTIONAL. This is great for shaping and scraping the dough off your bowl. Link for Bowl Scraper.

BREAD SLING

OPTIONAL. I bake with parchment paper but many love this! You will put your dough on this and then place it in the dutch oven. Link for Bread Sling.

DUTCH DOUGH WHISK

***Provided if you are taking my sourdough class! I really like this whisk for mixing my starter, water, and even dough in the beginning. I also use this when baking other things too. Link for Dutch Dough Whisk.

PLASTIC SHOWER CAPS

I know, I know — this is weird but they are THE best. Use these to cover your bowl of dough while proofing. These do not need to be used one time, they can be used again and again! If you don’t want to use plastic, you can find cloth bowl covers on Etsy or Amazon as well! Link for Shower Caps.

WHITE RICE FLOUR

I use this to sprinkle inside the bannetons before shaping so that the dough does not stick when you take it out.

BAKING SHEET

I place a baking sheet directly on the RACK below my dutch oven when baking. It will keep you from burning the bottom of your loaf!

COOLING RACK

You need some sort of cooling rack to place your bread on after it comes out of the oven! Link for Cooling Rack.

DIGITAL THERMOMETER

OPTIONAL. If you want to keep track of your dough’s temperature for proofing, you will definitely need this! Link for Digital Thermometer.

GOLDIE

OPTIONAL. This is basically a warm home for your starter. It will keep your starter warm at all times and rising consistently! This is definitely NOT necessary but people who have it really love it. Link for Goldie.

HEATING MAT

OPTIONAL. This can be used to keep your bowl of dough on it while proofing. This keeps in consistently warm and proofing at the same time. You an also put your starter on it as well. Again, definitely not necessary but might help in the winter months! Link for Heating Mat.