Sourdough baking is as much an art as it is a science. While the process itself can feel wonderfully rustic and hands-on, having the right tools can truly make or break your journey.
The proper tools not only make each step easier and more efficient but also help you achieve consistent results. From mixing and shaping to proofing and baking, they ensure that you set yourself up for success—no more frustration over sticky dough or underwhelming crusts!

In this post, I’ll cover both the essential tools every sourdough baker should have and a few optional extras that can take your loaves to the next level without the “fluff”. Whether you’re just getting started or looking to refine your process, these recommendations will help you enjoy every step of sourdough baking. Let’s dive in!

The Essentials for Every Sourdough Baker
Mixing Bowl
- Why You Need It: Sourdough dough undergoes long fermentation periods, so a sturdy, spacious bowl is necessary for mixing and proofing.
- Best Options: Glass or ceramic are ideal because they’re non-reactive and easy to clean. Avoid plastic bowls, as they can absorb odors and stains over time.
- Tip: Choose a bowl large enough to accommodate dough expansion during bulk fermentation.

Bench Scraper
- Why You Need It: Sourdough dough is sticky and can be tricky to handle. A dough scraper helps you easily divide, lift, and shape the dough without making a mess.
- Best Options: A stainless steel bench scraper is durable and easy to clean, while a plastic one is gentler on surfaces.
- Pro Tip: Look for a scraper with measurement markings to help portion dough accurately.

Digital Kitchen Scale
- Why You Need It: Precision is key in sourdough baking. Measuring by weight rather than volume ensures consistent results and helps prevent issues like dense or overly wet dough.
- Best Options: A digital scale with a tare function makes it easy to measure ingredients accurately.
- Pro Tip: Invest in a scale that measures in grams for more accuracy, as sourdough recipes often rely on metric measurements.

Bread Lame (Scoring Tool)
- Why You Need It: A lame (pronounced “lahm”) allows you to score your dough before baking, controlling how it expands in the oven. Without scoring, the bread may crack unpredictably.
- Best Options: A razor-sharp lame with an ergonomic handle for control. Some bakers prefer replaceable razor blades for the sharpest cuts.
- Pro Tip: A simple sharp knife or clean razor blade can work in a pinch, but a proper lame offers more precision.

Dutch Oven or Baking Stone
- Why You Need It: A Dutch oven traps steam, creating the ideal environment for a crisp, golden crust. If you don’t have a Dutch oven, a baking stone paired with a steam method (like a pan of hot water) works well.
Best Options:
- A cast iron Dutch oven with a tight-fitting lid.
- A baking stone or steel for even heat distribution.
- Pro Tip: If your Dutch oven has a black interior, be mindful of high heat—it can cause the bottom of your bread to burn. Placing a sheet of parchment paper or a baking sheet underneath can help.

Banneton (Proofing Basket)
- Why You Need It: Bannetons help dough maintain its shape during the final rise, preventing it from spreading too much. They also create those beautiful spiral flour patterns on artisan loaves.
Best Options:
- Cane bannetons for classic shaping and airflow.
- Linen-lined proofing baskets for a smoother surface.
- If you don’t have a banneton, a well-floured tea towel inside a bowl works as a substitute. Just be sure to flour it generously to prevent sticking.
Nice to Have Tools For Sourdough Bakers
Dough Whisk
- Why It’s Helpful: A danish dough whisk is designed to mix thick, sticky bread dough without overworking it. Unlike a regular spoon, it prevents excessive gluten development while making mixing easier.
- Best Options: A Danish-style dough whisk with a stainless steel head and a wooden handle for durability.
- Pro Tip: If you’re tired of dough clumping onto a spoon or spatula, this tool makes a big difference!

Instant-Read Thermometer
- Why It’s Helpful: Controlling temperature is crucial in sourdough baking.
- Dough temperature: Helps ensure fermentation happens at the right speed.
- Water temperature: Prevents killing or slowing down your starter.
- Bread temperature: Ensures your loaf is fully baked (aim for 190–210°F).Best Options: A digital thermometer with a fast read time.
- Pro Tip: Aim for a dough temperature of 75–78°F (24–26°C) for optimal fermentation.

Flour Sifter (or Fine Mesh Strainer)
Why It’s Helpful:
- Dusting dough before baking for a rustic, professional look.
- Sifting flour to aerate and remove lumps for lighter texture.
- Best Options: A handheld flour sifter or fine mesh strainer works well.
- Pro Tip: Use it to evenly distribute flour in your banneton to prevent sticking.
Large Jars for Starter Storage
- Why It’s Helpful: Keeping your own sourdough starter in a clear, glass jar makes it easy to monitor activity and maintain a healthy culture.
- Best Options: Glass Weck or Mason jars with a loose-fitting lid or breathable cover.
- Pro Tip: Mark the jar with a rubber band to track your starter’s rise!

Bread Knife with a Serrated Edge
- Why It’s Helpful: A quality serrated knife makes slicing through crusty sourdough much easier without squishing the soft interior.
- Best Options: A long, sharp bread knife with a comfortable grip.
- Pro Tip: Use a gentle sawing motion rather than pressing down to avoid crushing your loaf.
Rice Flour for Dusting
- Why It’s Helpful: Unlike wheat flour, rice flour doesn’t absorb moisture as easily, making it the best choice for preventing dough from sticking to bannetons and proofing surfaces.
- Best Options: Any finely milled white or brown rice flour.
- Pro Tip: Keep a small jar of rice flour ready to dust surfaces before shaping.

These tools aren’t necessary to start baking sourdough, but they make the process smoother, reduce frustration, and add a professional touch to your loaves. If you’re serious about sourdough, investing in these small upgrades can be a game-changer!