My Favorite Sourdough Tools + Supplies

Since sourdough bread is made differently than we're used to, there are certain tools that make the process a lot easier. Remember, these are things that make the process easier, you don’t need to buy everything. Some of these things you’ll already have in your home. I often find jars, spoons, spatulas, and bowls at thrift stores.

Here are the things I recommend:

For your sourdough starter:

• At least 2 glass jars with lids- For storing your sourdough starter and making the levain. I like Weck jars or old Rao’s pasta sauce jars.

• Weck 1 liter tulip jars

• Weck 1 liter cylindrical jars

• Set of 3 jars, one large and one small

• Jar spatula or wooden spoon - For mixing up your starter. I find it easier to use a thin plastic spatula, plus its easy to clean. These are also great for getting stuff out of the blender!

• Kitchen scale- This is an essential. Make sure you get one that measures in grams and can be tared, or zeroed.

For making sourdough bread:

• Large ceramic or plastic mixing bowl- I don’t like using stainless steel bowls for sourdough because I find it keeps the dough too cold. I have some beautiful antique ceramic bowls that I use, but I find myself reaching for my 4 quart plastic tub almost every time because it’s lightweight, easy to clean, and I can see the dough rising.

• 4 Quart Plastic Tub + Lid

• Danish dough whisk or wooden spoon- I love my Danish dough whisk, I use it almost every time I bake or cook. But you can also just use your hands to mix the sourdough :)

• Organic unbleached flour- A good quality flour makes all the difference. Plus you’ll get more nutritional benefits using a good quality organic flour. I love Central Milling, Bob’s Red Mill, and Costco has a great organic unbleached flour pack as well.

• Organic rye flour- I like to feed my starter with a mixture of rye and white flour. It adds some extra flavor and helps strengthen the starter.

• Coarse sea salt- Good quality sea salt also makes a huge difference. Don’t use table or kosher salt with your sourdough, use the good stuff.

• Bench knife- For separating and shaping your loaves. I love my bench knife, plus it makes cleaning flour and dough off your counters a breeze!

• Bench scraper- For getting your dough out of your bowl. You can also just use your hands for this one.

• Two bannetons or proofing baskets- I love using bannetons. I find it helps my dough hold its shape better and allows enough airflow for the dough to get a proper rise. You can also use a mixing bowl lined with a linen or cotton dishcloth.

• Oval Banneton

• Circle Banneton

• Enameled cast iron dutch oven (at least 6 quart size)- This is also pretty essential. This is what you’ll bake your sourdough in. The dutch oven is able to get super hot and creates steam when the bread is placed in it, allowing the bread to rise and get that nice crusty exterior that we all crave. We use our dutch ovens daily for cooking as well.

• Lodge Cast Iron (cute colors)

• Under $50 option

• Unbleached parchment paper- I use parchment paper to easily transfer my dough into the dutch oven.

• Bread lame- For scoring the bread. You can also use a razor blade (just be careful) or a very sharp knife. Getting a good score on your bread helps it rise.

• Flour duster- For easily dusting my countertops, bannetons, or loaves with flour.

• Reusable bowl covers - for proofing the bread in the fridge overnight. You can also use 2 gallon plastic bags.