Tools and Ingredients for Sourdough
The appeal of sourdough is that it asks for almost nothing — flour and water, and that is the bread. So the equipment can be whatever you already own. An empty jam jar is a perfectly good home for a starter. You do not need an elegant spatula; a spoon works. And you can bake a beautifully risen loaf without a Dutch oven.
That said, as you keep going, you start to notice the things that would make it easier. A new tool on the bench makes the next bake something to look forward to. Enjoy the equipment the way you enjoy the loaves. Here is what I actually use, in case it is useful.
Sourdough starter
Storage jar
A 250ml WECK glass canister. If you bake about once a week, 250ml or 300ml is plenty. The wide mouth makes it easy to work in.
Order on Amazon
Silicone spatula
A SUNCRAFT silicone spatula. Slim and long enough to reach the corners of the jar — good for both stirring the starter and scooping it out.
Order on AmazonSourdough bread
Dutch oven
An affordable Dutch oven from Ishigaki Sangyo (220mm internal diameter, 100mm deep).
Order on Amazon
Banneton basket
A rattan proofing basket (21 × 15 × 8cm). Easy to clean and easy to use.
Order on Amazon
Scraper
A plastic scraper from cuoca. The curved edge follows the bowl, so the dough comes away cleanly.
Order on Amazon
Mixing bowl
For mixing, a wide bowl around 23cm across is easiest to work in. If you do the bulk ferment in the fridge, around 19cm fits better.
Order on AmazonFlour
Sourdough is flour and water, and little else — which means the flour makes a great deal of difference. Having worked through a lot of them, here are the ones that are easiest to handle when you are starting out.
Bread flour
Kitanokaori, grown in Hokkaido. The dough stretches well and is easy to handle, and the aroma and flavour of the baked loaf are excellent.
Order on Amazon
Rye flour
Organic rye flour from the United States. Finely milled, easy to work with, and a good match for sourdough.
Order on Amazon
Whole wheat flour
Wholemeal Kitanokaori from Hokkaido. Coarsely milled — a little of it in the dough or the starter widens both the texture and the flavour.
Order on Amazon