Starting sourdough often feels overwhelming, especially when you see long lists of sourdough tools. But the truth is that you only need a few basics to bake your first loaf. Everything else is simply helpful or nice to have, and some tools are only worth buying once you are ready to level up.
Here is my simple breakdown of must-have tools, nice-to-have upgrades, and advanced bread baking equipment.
Must-have sourdough tools (beginners start here)
These tools help you mix, ferment, shape, and bake your beginner's sourdough bread successfully without spending much.
1. Sourdough starter jar
A clear sourdough jar helps you monitor rise, bubbles, and activity. As a beginner, start with a wide-mouth mason jar, recycled glass, or deli container. You can read more about how to choose the best sourdough starter jar.
2. Jar spatula
While you can use a simple chopstick to mix sourdough starter, you can consider buying a silicone jar spatula (my personal favorite) or a skinny wooden spurtle. I have also heard good things about the Barlow & Co. Bottle Whisk and a similar dough whisk for sourdough starter, though I haven't tried them myself.
3. Digital kitchen scale
A good food scale is the single most important tool for sourdough, with no alternative. I use an Escali digital kitchen scale for measuring bread ingredients and a pocket gram scale for weighing smaller amounts, like sourdough starter ingredients.
Beginner tip: Any basic scale works. Upgrade later if you weigh lots of dough or use baker's percentages.
4. Mixing bowl
While you can use glass, stainless steel, or plastic bowls for mixing bread dough and bulk fermentation, I prefer glass. To me, they are non-stick for sourdough.
As a beginner, use a large mixing bowl to mix the dough ingredients and a 2L measuring cup or a straight-sided Cambro container with a measuring washi tape to track the dough rise.
5. Kitchen towels
Kitchen towels, disposable plastic caps, or specially designed bowl covers are used to cover the dough and prevent it from drying during bulk fermentation.
Also, you can use a flour sack towel as a liner in a bowl for cold proofing. Later, you may want to invest in a banneton proofing basket.
6. Bench scraper
A bench scraper helps divide and pre-shape sourdough. I also use it to clean sourdough mess off the table.
7. Sharp knife or kitchen scissors
It is used for scoring the dough before baking. You don't need a special bread lame when starting.
8. Oven thermometer
Oven thermometer makes sure your oven is baking at the temperature it claims to. Trust me, you might not realize that a burned bottom on your bread could be caused by this.
9. Parchment paper
It makes transferring dough into hot or cold bakeware safer and easier. When buying parchment, make sure it is rated as oven-safe up to 425-450°F (ideally 500°F, though that doesn't exist).
Many brands claim a 450°F limit, but in practice, they often start browning, becoming brittle, or even burning as they approach that temperature.
I am still looking for parchment paper suitable for baking sourdough. I often use Reynolds parchment paper. Although it is rated up to 425°F, this is the "high-heat," unbleached version.
10. Baking vessel
You need something that traps steam during the first part of the bake. The beginner-friendly options are a 5-qt Dutch oven, a Lodge Combo Cooker (an inverted Dutch oven), or a Granite Ware roaster. A roasting pan is especially nice because it is cheaper, lightweight, and easy to handle.
As you progress in your sourdough journey, you might consider investing in one of the best cast-iron baking tools: a Challenger Bread Pan.
11. Oven mitts
Oven mitts are a must for protecting your hands from the high heat when handling a Dutch oven or roasting pan. My personal favorite is the LANON silicone gloves with forearm protection.
If you want the safest option, go for OVO gloves. They withstand temperatures up to 540°F (282°C). Please note that Ove Gloves are often sold individually, so be sure to purchase two if they are not offered as a pair.
12. Bread knife
While it is not necessary at first, a good bread knife makes it easier to slice sourdough into clean, even slices. If possible, consider the Mercer 10-inch bread knife or the Saken serrated bread knife. Read more about how to choose the best bread knife.
Nice-to-have bread-making tools
Once you bake a few loaves, feel comfortable, and are ready for my Master Sourodugh bread recipe, these tools make the process smoother.
1. Danish dough whisk
Although you can mix bread dough by hand, a Danish dough whisk makes it easier. Choose between the Tovolo Danish Dough Whisk and the Seamless Dough Whisk. Some bakers also prefer an eco-friendly wooden whisk.
2. Dough scrapers
Dough scrapers help scrape the dough when mixing by hand and with a mixer.
3. Probe thermometer
Using a probe thermometer (Thermapen® ONE is my favorite) is highly recommended, and even essential, for checking dough temperature and determining when bulk fermentation is finished. It is also used for checking the internal bread temperature.
4. Aliquot jar
This small jar is used to measure dough rise during bulk fermentation. I use a 2.7-oz plastic container as an aliquot jar, but you can also try a specially designed sourdough aliquot jar set.
5. Bulk fermentation container
Cambro plastic containers are great for bulk fermentation, especially if making multiple loaves.
6. Bread lame
It is a dedicated scoring tool for cleaner cuts and better ear control. With so many options on the market, I personally like the RillyRellow bread lame. Many bakers really like the SAINT GERMAIN bread lame.
7. Banneton proofing basket
Bannetons provide shape and beautiful spiral patterns during proofing. You can choose between rattan and wood pulp bannetons. Learn more about different types of bannetons and how to choose the right banneton size.
Budget alternative: A bowl lined with a kitchen towel works perfectly for beginners.
8. Baking steel or pizza stone
Both boost oven spring and crispness, especially useful for baguettes. They are perfect for the sourdough open-baking method and for use with the Brod & Taylor Baking Shell. Read more about how to bake sourdough without a Dutch oven.
9. Pizza peel
A pizza peel helps transfer the bread dough to a baking steel or pizza stone for baking.
10. Cooling rack
A cooling rack allows air to circulate around your baked loaf, preventing it from getting soggy. The minimum cooling time is 2 hours.
Advanced sourdough tools
These tools help you refine bulk fermentation, scoring, and bread shapes, but they are not necessary for beginners.
1. High-precision baker's scale
My Weigh KD-8000 kitchen scale is great for bakers who use baker's percentages and bake multiple sourdough loaves. It is considered the best baker's scale on the market.
2. Dough proofer or fermentation box
Both the Brod & Taylor Sourdough Home and the Brod & Taylor Folding Proofer help you control temperature for consistent fermentation year-round. They are an investment, but a worthwhile one.
3. Stencils & specialty bread lames
If you are new to artistic scoring designs, start with different types of stencils. You can choose stencils by MAGJUCHE on Amazon or from other brands. As you progress, try using the UFO bread lame for decorative scoring.
4. Stand mixer with a dough hook or spiral mixer
The classic 5-quart KitchenAid stand mixer with a spiral dough hook is still very useful for sourdough baking.
Many bakers also love using a Bosch stand mixer or OONI Halo Pro spiral mixer for even better dough development. Read more about hand mixing vs. using a spiral mixer in sourdough baking.
My tips for choosing sourdough tools
- Start small. You don't need fancy gear to bake beautiful bread.
- Upgrade slowly. Purchase new tools only when you feel they will solve a pain point.
- Focus on comfort. Lightweight roasting pans and graniteware roasters are easier to handle than heavy Dutch ovens.
- Experiment and find what works. Every baker has a slightly different setup, and that is part of the fun.
More sourdough baking equipment
Check out my Amazon storefront to see more of the baking tools I use at home and for selling sourdough bread as a Cottage Food baker.
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