The Best Sourdough Tools...
- Mellissa Osulf
- Feb 7, 2025
- 4 min read
Disclaimer: This post may contain affiliate links.
I have been making sourdough loaves for almost a year now. It has definitely been a journey with lots of trial and error. Hopefully, to save you money and time, I have listed all of my "go-to" items that I use to make sourdough. I will say that I value these items ESPECIALLY since I am making sourdough multiple times every week. I stray from any store bought bread and opt to make it all at home for my family. There are health benefits, of course, but the taste is unmatched.
Feel free to also check out my post where I share my process for making a great sourdough loaf. I admit that I am a tad lazy when it comes to making bread so I cut out a lot of typical steps and my bread still comes out amazing.
First on my list is a Glass Jar. This, of course, is essential for feeding your sourdough and getting that "active" starter you will need for most recipes. I have included a link for a 2-pack. I, personally, like to have 2 jars so I can always have my discard or starter available while the other is inevitably being cleaned. I can't believe how messy that starter jar gets! These have a very wide mouth, which I like better. I have an easier time mixing and can use a larger spoon to scoop out starter as well. The lid is loose allowing for air to come in and out of the jar but still keeps the starter protected from outside yuck.
In my opinion, one of these spatulas is absolutely necessary. It makes it so easy to scrape the starter from the sides of the jar and ensure thorough mixing during feeds. I opt for a larger, thicker spatula since I also use it to stir my dough instead of using my hands. Of course, your local dollar store also has some great inexpensive options!
Many people say that a Kitchen Scale is not necessary. I wholeheartedly disagree. The one I linked is the one I personally use in my kitchen almost daily. I find it easy to use, accurate, and very affordable at $10. I use my scale for sourdough as well as any other recipe where I don't simply "measure with my heart", as I like to say. I will even make a recipe that has normal cup or tablespoon measurements and use a scale so I can convert and use gram measurements in the future. It makes less dishes for me typically, and makes it easy when I am carrying around my 10 month old and only have 1 hand available.
I use a pastry mat simply because I feel that it is more sanitary and easier to clean. This is absolutely not necessary, however for my peace of mind I form my dough on a mat.
A bench scraper also is not a necessity when making sourdough, however it does allow you to separate and maneuver the dough a tad easier.
A Glass Bowl is a must have. You are going to need a bowl to do all your mixing and proofing in. The one I linked is similar to those I use. I inherited an old set of pyrex and those are working great. I use larger bowls since I tend to make multiple loaves.. It also allows for extra room since the dough will rise. I use glass since I am staying away from plastic when I can, however, I did start with a simple plastic mixing bowl from Walmart that only cost me about $2. This works great as well!
You can use whatever dish towels you'd like to use while proofing/bulk fermenting your bread. These are perfect and can be designated for bread endeavors if you may be a little particular like myself.
When I am making sourdough, I leave my dough in the fridge overnight to cold proof. The purpose of the showercap is to ensure that your dough will not dry out and get hard. You can use plastic wrap, but I feel as though this inexpensive addition covers the bowls well and keeps in the moisture even better just because of how it fits.
Proofing Bowls are another item where I started out with simple 50 cent plastic bowls from walmart and have upgraded to glass bowls. I included a link to some similar glass bowls. Many people use bannetons to proof their bread, which is also a great option. I find a bowl to be a little more affordable and just as efficient.
A Bread Lame is used to score into your sourdough right before baking allowing a more controlled, aesthetically pleasing rise.
Parchment paper works wonderful if you like simple and disposable. To cut down on water, these slings work really well and allow you to lift the bread from the dutch oven after baking. Trust me, you need some sort of barrier to reduce any sticking to the sides of the dutch oven.
A Dutch Oven is arguably the most important item on my list. I have tried open baking and using loaf pans, but the outcome simply just isn't as good or as consistent for myself. I do half of the bake with the lid on, and half of the bake with it off. Then you also have it if you'd like to make any soups or stews!
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