My Favorite Sourdough Baking Tools

You can make delicious sourdough bread with basic equipment you already have in your kitchen. But the right gadgets can make the process easier and more fun. 

These are the kitchen tools I always reach for and have curated after 7 years of baking sourdough. I have a pretty small kitchen with limited storage, so if something has a spot in my drawers or on my counter, it’s definitely earned it.

Jump to:

• Sourdough Baking Starter Pack
• My Baking Essentials
• My Go-To Flours
• Ready to Upgrade?
• More Tools I Use in My Kitchen

I’ve had all of these tools for years and can’t recommend them enough. Whether you’re a newbie looking for a solid starter kit or ready to invest in tools to level up your baking, I hope this list helps you find a new favorite.

This post contains affiliate links, if you make a purchase I may earn a small commission, at no cost to you. That does not affect my recommendations, I only share tools I genuinely love and use in my own kitchen. 

Sourdough Baking Starter Pack

If you’re a beginner looking to invest in the basics, start here. There are plenty of alternatives, so you definitely don’t need these. But if you’re curious about what I actually use in my kitchen, these are the tools I rely on every time I bake.

Kitchen scale: Accuracy is everything when it comes to bread baking. A tablespoon or two can throw off your dough, which is why I always use a kitchen scale. I’ve had this one since I baked my first loaf, and I still feel good recommending it. It’s inexpensive, sturdy, and most importantly, accurate. -

Weck jars: I love that these jars have a smooth rim with no ridges—so dried starter doesn’t get caked on the sides. They also don’t have screw-top lids, which means air can escape as your starter ferments, preventing any pressure from building up inside the jar. You can also use any clean jar you already have on hand.

Long-handled spatula: This spatula is hands-down my favorite sourdough tool. I was thrilled when I found it years ago. The long handle makes stirring my starter mess free, and the narrow head fits easily into any jar. The best part is I no longer reach for butter knives, which means no more worrying about cracking the bottom of my jars and accidentally getting glass in my starter.

Bread lame: Wire Monkey lames are a staple in my sourdough routine. I’ve used them to score my dough since the beginning, and I love how they let me safely hold a sharp blade with precision and control perfect for detailed scoring. They’ve been copied plenty of times, but nothing beats the quality of the original.

Double-edged razor blades: You need a blade with an extremely thin and sharp edge to cut through wet dough. Even the sharpest knife blade is too thick, and will likely drag on your dough and cause jagged cuts. These are relatively inexpensive and come in a large pack that lasts forever.

Dutch oven: The easiest way to create steam in your oven. I love this option because it’s sturdy and inexpensive. These cast-iron pots can last a lifetime if cared for. I find the 5 qt. size is large enough to accommodate my Sourdough Bread Recipe.

If you’re not ready to invest in a Dutch oven. You can totally bake sourdough without one! Here’s How to Bake Sourdough in a Loaf Pan.

My Baking Essentials

If you’ve decided you really like sourdough and find yourself baking bread regularly, these tools can make the process much easier. I’ll never say you have to buy anything, but these are some of the most useful tools in my kitchen. After testing plenty of alternatives over the years, these are the ones that have truly stood the test of time.

Heat-proof oven gloves: If you’ve been baking sourdough for a while, you’ve probably gone through a lot of oven gloves. I have too and most just don’t hold up to the heat of cast iron. My hands would still feel uncomfortably warm, and after a while I’d burn holes through them. Not with these gloves. I’ve never burned my hands using them, and even after years of regular use, they still look brand new.

Bread knife: This is my absolute favorite bread knife! I’ve had it for years and it still hasn’t lost its edge. It’s also super affordable. Since bread knives are hard to sharpen at home, it’s nice not to worry about spending a lot. I’ve tried pricier options, but this one is still the one I reach for every time.

Banneton: You can totally use a mixing bowl with a tea towel for your final proof, but a banneton makes things a bit easier. It helps you shape batards and draws out extra moisture from the dough, which can help your bread maintain its shape and structure.

Pullman pan: I always bake my sourdough sandwich loaves in these pans. The high sides makes taller bread that’s great for sandwiches. I like the smaller size (about 9 by 4-inches).

Parchment paper: I always use parchment paper as insurance when I bake. There’s nothing worse than your bake sticking after all that work. Just be sure not to use wax paper, since it's not heat safe and can burn in the oven. 

Dough whisk: A cross between a sturdy spatula and a whisk. This one has a strong handle that won’t buckle under the force of stirring thick, sticky dough—and the open design means it won’t get gunked up as you mix.

My Go-To Flours

I always get asked what brand of flour I use in my own baking. Quality matters to me, so these are the only ones I buy. They’re consistent, reliable, and have never let me down.

Bread flour: Bread flour has a higher protein content, which gives structure and adds a chewy texture to your bread. It helps loaves rise taller and creates a more open crumb. I like to use it sparingly, though—too much can make bread a bit tough.
Brands I like: King Arthur Baking, Bob’s Red Mill and Central Milling

All-purpose flour: Called all-purpose for a reason. This flour works for everything from biscuits to brioche and is the type I use the most. This is what I feed my sourdough starter and I always add a little bit to my bread recipes to add softness.
Brands I like: King Arthur Baking, Bob’s Red Mill, Kirkland Signature and Central Milling

Whole wheat flour: I love adding whole wheat flour to my bread. It adds a hint of nuttiness and really deepens the flavor. It absorbs a lot of water and can make baked goods heavy or gummy if you’re not careful. It’s best to use recipes specifically formulated for whole wheat to get the best results like my Whole Wheat Sourdough Sandwich Bread.
Brands I like: King Arthur Baking, Bob’s Red Mill and Central Milling

Rice flour: Works like a nonstick barrier to keep your dough from sticking to the banneton. Unlike regular flour, it won’t burn in the oven so it’s great for scoring too. I love how it helps show off the details in my designs.

Want to learn more about different types of flour? Check out my post on the best flour for sourdough.

Ready to Upgrade?

If you're an expert baker and you want to level up your sourdough baking and ready to invest in some serious gadgets, this list is for you. As a reminder, you absolutely do not NEED any of these items but if you want to invest in a fun baking tool these upgrades are worth the money and have earned a spot in my kitchen.

Bread baker: I’ve been using my Challenger Bread Pan since I started baking sourdough, and it’s probably the kitchen tool I use the most. It was designed by a fellow sourdough baker who really understood what makes the process easier. The heavy lid traps steam, and the shallow base means you won’t burn your hands trying to get your loaf out of the pan.

Proofing box: If the temperature in your kitchen fluctuates a lot throughout the day or year, it can throw off your starter and proofing times. A proofing box keeps a constant temperature and creates a consistent environment, so your starter stays healthy and active, and your dough proofs more predictably. 

Grain mill: There’s plenty of great flour out there, but milling your own adds so much flavor to your bread. Whole wheat flour can go rancid quickly, especially if you don’t bake with it often. Whole grains, on the other hand, last much longer in the pantry—so it’s easy to keep a few varieties on hand and mill fresh flour whenever you’re ready to experiment.

Stand mixer: I resisted buying a stand mixer for years, but now I use it all the time. Since I don’t have a lot of counter space, I love that this one is light enough to stash away between bakes. It makes mixing and gluten development so much easier—especially for stiffer doughs like my Sourdough Discard Bagels and Sourdough Discard Pretzels. Use my code MAKEITDOUGH20 for $20 off.

More Tools I Use in My Kitchen

You’ll find every tool you need to make all the recipes on my blog on this list. 

Baking sheets: I’ve gone through a lot of baking sheets in my life and these are the best ones. They are thick, durable, and resist warping. I use the half sheet and quarter sheet sizes. 

Cooling racks: These help prevent baked goods like cakes and cookies from getting soggy while they cool.

Metal baking pans: I use these for everything from cakes and brownies to focaccia. The sizes I use most often are a 9x13-inch rectangular pan and an 8-inch square pan. I also keep a couple of 9-inch and 8-inch round cake pans on hand.

Muffin tins: Perfect for muffins and cupcakes. I like having both a standard 12-cup tin and a mini muffin pan—they’re surprisingly versatile and get a lot of use in my kitchen.

Loaf pans: I always use these for quick breads like my Sourdough Zucchini Bread and Sourdough Pumpkin Bread. They’re lightweight but sturdy and they hold up well after lots of use. Most of the recipes on my site use the 8.1 by 5.3-inch (1.5 lb) size. In

Pie pans: Most of my recipes use a standard 9-inch pie pan. I prefer metal pans because they conduct heat better than glass or ceramic, helping the crust brown evenly.

Off-set spatula: My tool of choice for spreading chocolate filling on my Sourdough Babka or frosting Sourdough Chocolate Cake. It also works great for loosening baked goods from pans without damaging them.

Silicone spatula: One of the most-used tools in my kitchen. I use it for mixing my starter, folding batter, and scraping down every last bit of dough or discard. It’s flexible but strong—perfect for both gentle and heavy mixing.

Cookie scoops: Perfect for portioning out even amounts of cookie or muffin batter so everything bakes at the same rate. It’s one of those simple tools that makes a big difference in consistency, it's also great for bakers who don't like handling sticky cookie dough. I use the large (3 tbsp) and medium (1,5 tbsp) sizes regularly.