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 update this periodically as I try out new items.
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 - Purchase an active Gluten Free or San Francisco Starter
San Francisco Starter Recipe
Flour* - This seems like a logical item for the list. There are so many options that I have written an entire Blog just about flours. What to look for and what to look out for!! Check out the Blog here >>
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.
Glass jars. Wide mouth jars with straight sides work best. If you like to see how much your starter is growing.
Starter kits are available with measurements printed. Plus you typically get a long straight edge spatula which are another item I highly recommend having. If you are purchasing a starter jar, I would recommend one that has a lid, not just a cloth cover. As I mentioned, I don’t like cloth covers as they are more prone to allowing contamination that could easily ruin a starter.
Stand Mixer - KitchenAid!! If you are in the market for a mixer and plan to bake bread, I highly recommend getting the 5 quart mixer right away. It is a work horse and you can easily make double batches of bread without any issues. If you don't have a mixer this recipe can be mixed and kneaded by hand.
Digital scale – if you plan to bake with sourdough, you really need a digital scale!
Dutch oven or Cast Iron Loaf Pan - I had wanted a loaf pan for years, but they were just never in the budget. I was looking at some that were around $300 and I just couldn't justify it. Then I came across this one, still slightly over $100, but it is fabulous. I love the rise I am getting from my boules since I made the change. It is a high quality, heavy duty vessel!
Mixing bowls - I like using the large pyrex for bulk fermenting my regular sourdough. I cover with the lid but don't seal it. I use the medium bowl lined with a floured tea towel if I need an extra proofing basket. And the small one is nice for the preferment.
Proofing basket/bowl - there are so many option here. A wicker banneton, a flour sack lined bowl or Bulka makes a wood pulp proofing basket. I have found that the dough releases a little easier from these than they do from the wicker banneton.
Dough Scraper - for $5 the amount of effort this will save you when baking sourdough makes it an indispensable tool!
Straight Rubber Spatula – these are a life saver when it comes to keeping your jars clean.
Bread Lame - you can use a sharp serrated knife or a scissors if you don't have a lame. If you purchase one, I would recommend the small one like in the link over the longer ones with the blade on the end. I knicked myself a few times trying to change the blade in one of those, plus the smaller ones I feel I can control the score better.
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.
Bread Sling and/or Parchment Paper makes it easy to transfer the dough to and from the dutch oven. It also helps prevent the bottom of the bread from burning and 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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