Everything you need to start baking beautiful homemade sourdough, without overcomplicating it!
Sections
5
Starter Maintenance
Ingredients
Proofing & Dough Handling
Baking
Helpful Additions
Starter Maintenance
These are the jars I use to maintain my starter. The wide mouth opening makes it easy for feeding and cleaning.
I also think having two is important, one for your active starter you’ll feed and bake with and one for discard which you can use for so...
WECK Jar
These spatulas are great for mixing your starter every feed and scraping down the sides of your jars to keep them clean!
Silicone Jar Spatula
Accuracy matters when feeding your starter and when measuring out your ingredients when baking so a kitchen scale is a must have.
Digital Kitchen Scale
Ingredients
A good all purpose flour is great for feeding your beginning starter and beginner loaves. I also use this to flour my countertop or the tops of loaves before baking.
King Arthur All Purpose Unbleached Flour
Using a good bread flour has really helped up my baking game. The higher the protein in the flour the more structured your loaf will be.
King Arthur Unbleached Bread Flour
Salt helps improve flavor and structure of dough! I’ve forgotten this step before and it makes for a sticky tasteless dough so it’s very important!
Morton Sea Salt, Fine
Proofing & Dough Handling
Can’t have enough of these! Make it easy to shape and cold proof dough overnight.
Banneton Bread Proofing Basket
Perfect for helping cut dough into the proper size, shaping the dough, and cleaning up your counter after!
Stainless Steel Pastry Scraper
These mixing bowls are great for mixing up your dough but also large enough for stretch and folds and allowing the dough to rise during bulk fermentation.
Stainless Steel Mixing Bowls
Having kitchen towels on hand to cover dough during its rise is essential!
Cotton Kitchen Towels
Baking
A must have! Not only do I use this for every sourdough loaf I bake, but I love making roasts, soups, and stews in this as well!
Staub Cast Iron French Oven 5-Quart
A good bread lame is essential! Makes it easy to get that perfect score every time.
Bread Lame
This makes transferring your dough from banneton to dutch oven to cooling rack much easier!
Unbleached Parchment Paper Roll
Great for making sandwich loaves!
Rectangular Bread Loaf Pan
Helpful Additions
Got this book as a gift and it’s been a game changer! This covers everything you’d need to know to begin baking sourdough and so many amazing non-sourdough recipes as well!
King Arthur Baking Co. Big Book of Bread
A really helpful tool for determining water temp when feeding starter and mixing dough as well as determining doneness when baking.
Food Thermometer for Cooking
Helping when cooling loaves to avoid a gummy bottom
Cooling Racks for Cooking and Baking
Not a sourdough focused book but a really helpful guide to all things baking! Love having this in my cookbook collection.
