You don't need much to bake great sourdough. Here's what actually matters, what's nice to have, and what you can skip.
These five items will cover 95% of your baking needs. Start here.
Non-negotiable. Baking by weight is the single biggest improvement you can make. Measuring cups are inconsistent - a cup of flour can vary by 30% depending on how you scoop it.
Tip: Get one that measures in 1g increments and can handle at least 5kg. You'll use it for everything from feeding your starter to scaling dough.
A heavy, lidded pot (cast iron or enameled) that traps steam during baking. This steam is what gives sourdough its crispy, blistered crust and maximum oven spring.
Tip: A 5-quart round Dutch oven works for most loaf sizes. Lodge and Staub are popular choices. Preheat it with the oven for best results.
A wide-mouth glass jar (mason jar or Weck jar) lets you see fermentation activity clearly. You can track rise and fall, spot bubbles, and know when your starter is ready.
Tip: Use a rubber band to mark the level after feeding. A straight-sided jar is easiest to read. Keep a second jar for easy transfers during feedings.
A flat metal blade used for dividing dough, scraping your work surface clean, and helping with shaping. It's one of the most-used tools in any bakery.
Tip: Get a rigid metal one with a comfortable handle. Plastic scrapers (bowl scrapers) are also useful for scooping dough out of bowls without tearing it.
Takes the guesswork out of two critical moments: checking your water temperature for mixing (affects fermentation speed) and knowing when your bread is done baking (205-210F internal).
Tip: A fast digital thermometer pays for itself in saved loaves. Use it to check dough temperature too - ideal is 76-78F after mixing.
Once you're hooked on baking (and you will be), these tools make the process smoother and more enjoyable.
A coiled cane or wood pulp basket that supports your dough during its final proof and gives it those signature spiral flour rings. Without one, your dough can spread flat during proofing.
Tip: Dust generously with rice flour (it doesn't absorb moisture like wheat flour) to prevent sticking. A 9-inch round fits a standard 1kg loaf.
A razor blade on a handle used for scoring the dough before baking. The thin blade creates clean cuts that control how your bread expands in the oven and create decorative patterns.
Tip: A curved blade held at 30-45 degrees creates the classic "ear" on your loaf. In a pinch, a very sharp serrated knife or even a clean razor blade works.
Makes loading dough into a screaming hot Dutch oven much easier and safer. Just lift the parchment sling right into the pot. Also prevents sticking without extra flour.
Tip: Cut it into rounds or squares ahead of time. You can reuse each piece 2-3 times. Unbleached is fine.
A quick spritz of water on the dough surface right before it goes in the oven adds extra steam for a crispier crust and better oven spring.
Tip: Use it when you remove the Dutch oven lid too, for a final blast of steam. Also handy for misting dough during shaping if it's drying out.
A wire whisk with a unique coil shape that's perfect for mixing shaggy, high-hydration doughs without getting caked in sticky dough like a regular whisk would.
Tip: Great for initial mixing of flour and water. Once the dough comes together, switch to your hands or a bowl scraper for folding.
Most home ovens are off by 25-50 degrees. An oven thermometer tells you your actual baking temperature, which is critical for consistent results.
Tip: Place it in the center of your oven where you bake. Check it periodically - ovens can drift over time.
Letting bread cool on a wire rack allows air to circulate underneath, preventing a soggy bottom crust. The crumb is still setting as it cools - this step matters.
Tip: Resist cutting for at least 1 hour (2 hours for larger loaves). The steam escaping is part of the baking process.
Once cooled, store your bread cut-side down in a linen bread bag or wrapped in beeswax wrap. Plastic bags trap moisture and soften the crust.
Tip: Sourdough stays fresh longer than commercial bread thanks to its natural acidity. A good loaf will last 4-5 days at room temperature.