There are a few basic items that you are going to need to get started with your sourdough adventure. It doesn't have to cost a fortune to get started. Start Simple!!
Once you have gotten into sourdough baking, you may find that you want to expand your baking arsenal. Possibly investing in a few pieces of gear to make the process easier or more fun baking those large crusty boules!
Here are the tools and ingredients that I have found to be either essential or nice to have on hand when I am baking boules of Sourdough. I have put a * by the items that I consider essential.
Sourdough Starter* - You can make a sourdough starter from scratch, but if you are anxious to get started and want to ensure you have a healthy, full-flavored, vigorous starter to get you started on the right path you can purchase a starter or even get one from a friend! Here are a few places you could procure one, including the one that we sell.
Old World Sourdough Starter - Regular, Gluten Free, Active or Dehydrated.
Breadtopia
Flour* - This seems like a logical item for the list. But, make sure you are purchasing unbleached flour. Organic tends to get a better rise due to less processing of the flour. My preference for Gluten Free Starter and breads is King Arthur. I have noticed somewhat of an after-taste with other brands.
King Arthur Gluten Free Flours - my preference for Gluten Free baking is King Arthur. I have noticed somewhat of an after-taste with other brands.
Rice Flour is perfect for sprinkling on your towel to prevent sticking as well as dusting your loaf prior to baking. The dusting is for aesthetics, plus it doesn't burn the way a wheat flour would.
Containers* - Your Starter and Discard should be stored in a containers with lids. The myth that your Starter must breathe so you should put fabric held in place with twine or a rubber band is just that - a myth! The lid can be placed on the container loosely after feeding to allow the starter to ferment. But it should be stored in a container with a lid. The containers can be made of glass, plastic, or ceramic containers, just to name a few. A glass container with straight edges allows you to see the activity of the starter after it has been fed. You can go very simple and use a recycled jar or get a specialty container with markings already included. It really doesn't matter - the most important thing is to keep it clean and sanitary. I personally mix in a glass bowl, store my regular starter discard in a quart Mason jar and fed Starter in pint Mason jar. As a precaution to avoid confusion (so I don't mix my regular and gluten free starters up) I store my gluten free discard in a recycled sauerkraut jar and my fed GF Starter in a Weck Jar. Below are some options for storing your Starter:
Mason jars - the straight sides of the large mouth make cleaning and removing starter easy
Sourdough Specialty Container - I like this brand because it includes lids!
Glass bowl - I generally don't store in a bowl, but leaving it ferment after mixing if you are going to use it soon is a great option.
Digital scale* – if you plan to bake with sourdough, you really need a digital scale! Make sure it measures in grams and has Tare.
Bench Scraper - Most bakers will tell you having a bench scraper is a must. And I would agree! A bench scraper can be used to shape the dough, divide the dough, keep it from sticking to the work surface, turn the dough, and much more.
Mixing bowls* - another obvious item to have on the list. But not all bowls are created equal. The best for mixing sourdough or starter is a clear glass bowl. I prefer those with a straight edge as they are easier for cleaning as well as gauging the increase in volume.
Food thermometer* – not an absolute necessity, but to get consistent results its worth the money! You want your bread between 205 - 210 degrees!
Basic Non-Digital Thermometer - the kind you use on Thanksgiving to check the Turkey!
Wifi Thermometer - this is on my Wish List!
Bowl Covers - Silicone bowl covers are best for keeping dough covered not only because they can be used over and over again, but they keep the dough from drying out on the surface. Otherwise a reusable bowl cover, a damp flour sack towel, a plastic shower cap, plastic wrap or even a plate can also be used to cover a bowl of dough. I tend to use a damp flour sack in the winter to add moisture and a silicone bowl cover in the summer to keep the moisture in but not add additional moisture.
Dutch oven or Baking Vessel - again not a necessity, but having one sure makes life easier and helps to consistently get that crispy crust we all love on our sourdough! If you don't have a Dutch Oven and aren't ready to invest you can bake on a baking sheet while covering with a large metal bowl over the boule. You won't get the same results but it is possible.
Double Dutch Oven with Lid - a standard in sourdough bread baking. I find that a simple cast iron dutch oven performs well and I don't have the staining of the ceramic to deal with that those who use the ceramic coated Dutch Ovens do.
Challenger Cast Bake Pan - For those baguettes. ciabatta, focaccia, cinnamon rolls and other baked goods that don't generally fit in a Dutch Over, Challenger has a nice option available.
Bread Lame or Razor Blade - You will need something to score your bread. I have seen people use a lame, plain razor blade, scissors or even in the case of my sister who is a nurse, a scalpel. Find a utensil you are comfortable using to score your bread.
Proofing basket/bowl - A banneton provides structure to the sides of the dough as it rises so that it keeps its shape when it bakes. Also you can utilize to add a decorative look to your boule. Otherwise a mixing bowl with a similar shape can be lined with a flour sack towel as a proofing bowl.
Oven thermometer – under $10 & the results may surprise you!!
Bread Sling and/or Parchment Paper makes it easy to transfer the dough to and from the dutch oven. It also keeps the dough from sticking to the bottom of the baking vessel.
Cooling Rack - allows air to circulate while cooling. Setting directly on a counter can lead to condensation on the bottom of your baked goods.
Oven Mitt - Sourdough baking requires very hot oven temperatures. Investing in a set of long silicone gloves to protect not only your hands and forearms is an investment in your safety!
Bread Knife - All your hard work has paid off and you have a crusty boule of bread. The crust of sourdough is thick and can be hard to cut. Invest in a bread knife or use an electric knife to cut sourdough bread.
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