Recommended Tools

Simple gear that makes sourdough easier (and more fun)

At its core, sourdough is simple. You can make a fantastic loaf with just your hands, a bowl, and a baking sheet. No gadgets required. That said, after years of baking, these are the tools I've come to rely on. These are the items that I have found to make sourdough easier, more enjoyable, and more fun. 
I've linked each tool below with a short explanation on why it's worth having. If you purchase through these affiliate links we may earn a small commission (at no cost to you). Each recommendation is based on what we actually use and love every day.

Starter Jar: Weck 743 Mold Jar

When I started baking sourdough, I used an old pickle jar. It worked, but I quickly realized why straight-sided jars are the gold standard. The Weck 743 is my go-to. It's sturdy, easy to clean, and the wide mouth makes mixing and washing simple. Remove the seal and clamps and the glass lid rests lightly on top, keeping your starter clean and healthy. It's the perfect size for maintaining your starter with room for regular feedings and even multiple loaves.

Tip: grab a two pack to save a few bucks and have a clean jar ready between washes.

 

Food Scale: Ozeri Garden and Kitchen Scale

I have used this scale for several years and it's never let me down. It's compact, sturdy, and lightweight enough to slip into a drawer when not in use. The accuracy down to 0.1g makes it perfect for sourdough, and any baking where precision matters. It comes in several fun colors and best of all, it's under $15.

 

Bench Knife: OXO Good Grips Stainless Steel Bench Scraper

If I could only keep one kitchen tool, it might be this bench knife. It makes even the stickiest dough easy to manage. I use it to shape, divide, and move dough, slice cinnamon rolls, clean up the counter, you name it. Once it’s in your drawer, you’ll wonder how you ever baked without it.

 

Bannetons:

When I first started, I proofed my dough in sandwich tins. That worked just fine, but once I wanted to try free-standing loaves a banneton made all the difference.

 Budget Option: SUGUS HOUSE Brotform

This rattan-style banneton is perfect for medium to large loaves and comes with a washable liner to help prevent sticking. At around $10, it’s a great first step into artisan-style baking.

Upgraded Option: Bulka Wood Pulp Banneton

Not all bannetons are created equal. While the budget options get the job done, this one delivers noticeably better results. The wood pulp material pulls moisture from your dough's surface while it proofs, giving you a better crust and a stronger rise when it hits the oven. It also leaves behind a beautiful waffle-textured pattern that gives your loaves that artisan look. It's more expensive than rattan, but if you're baking regularly, it's a splurge that really pays off.
The Bulka banneton is also available in an oval (batard) shape. 

 

Dutch Oven

If you’re baking sourdough, chances are you’ll be baking it in a Dutch oven. The steam, heat retention, and control you get are hard to beat, and they make a big difference in oven spring and crust.

Budget Option: Amazon Basics 6qt Dutch Oven

 

I used mine several times a week for years, and she’s still kicking. It holds heat well, bakes a solid loaf, and comes in plenty of colors to match your kitchen.
This Dutch Oven is a great value, but you’ll want to be gentle when washing to avoid chipping the enamel. A standard round boule fits beautifully. Larger bâtards can be a tighter squeeze, but it's a great entry point for frequent baking without the big price tag.

 

Upgraded Option: Le Creuset Enameled Cast Iron 6.75qt Dutch Oven

Le Creuset is the real deal. You're paying for craftsmanship, durability, and a design that works beautifully. It holds heat like a champ and has plenty of room for larger loaves and bâtards to rise freely without touching the sides. It’s an investment, but if you're looking for a serious upgrade (or adding something to your holiday wishlist) this is an heirloom-quality piece you’ll be proud to use for decades.

 

Bread Sling: Silicone Bread Sling

Yes, parchment paper works, but I can’t believe how much easier this little sling makes things. No more crumpled paper messing with the shape of your loaf. No worrying about whether your parchment can handle high temperatures without turning brittle or scorched. It makes transferring dough into your Dutch oven a breeze and pulling out a hot loaf even easier. Bonus: it's reusable, durable, and better for the environment. I’ve used mine for years and haven’t had to replace it once.

 

Bread Knife

One of the signature features of sourdough bread is the crisp, chewy crust. Delicious, but difficult to cut. These are my favorite bread knives to use:

Budget Option: Tojiro Stainless and Wood Bread Knife

I’ve tried a lot of bread knives over the years, and the Tojiro stands out. It slices through even the crunchiest sourdough easily. You’ll spot it in many videos on my socials; it’s been the knife I always reach for.

Upgraded Option: Mac Superior Bread Knife

I received this knife as a gift recently, and was blown away. It cuts through crusts like butter. No pressure at all needed, no more squashing your bread trying to get a cut. In my opinion, this knife is worth the upgrade.

Bread Lame: UFO Style Wood Bread Lame

You can score your dough with a sharp knife or a bare razor blade, but a lame makes it easier, safer, and much more consistent. You’ll get better control, which means cleaner designs, better oven spring, and fewer accidental snags. This UFO-style lame is compact and comfortable in the hand, and it comes with spare blades and a case for safe storage. Best of all, it’s usually under $15. This little tool makes a big impact in your finished product.

 

Work Surface: Silicone Baking Mat with Measurements

Not all countertops are ideal for shaping dough, and that's where this mat comes in. It lays flat to create a clean, nonstick surface with just enough grip to help you shape loaves with confidence. Bonus: the built-in measurements make it perfect for cinnamon rolls, pizza dough, and anything else that benefits from a little precision. Rolls up or folds away for easy storage.

For Mixing: King Arthur Danish Dough Whisk

A dough whisk is designed to efficiently mix sticky doughs. You'll still use your hands for kneading, but this little tool does wonders for evenly distributing your ingredients for your initial mix. 

Do I really need all this stuff? 

Of course not.

You can make amazing sourdough with just flour, water, salt, and your hands. But these are the tools I reach for every single time I bake. They don’t just make things easier. They make the whole process more fun, more consistent, and more enjoyable.

If you’re baking often, one or two of these might become part of your rhythm too.