What I Use

These are the tools I actually use. Nothing on this list is here because it looks good on a spec sheet — it earned its place through real bakes.

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Tartine Bread — Chad Robertson

Book

Tartine Bread — Chad Robertson

The book that got me serious about sourdough. Robertson's method is methodical and approachable, and the photography alone is worth it. A permanent fixture on my kitchen shelf.

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Fuzion Kitchen Scale (22lb)

Kitchen Scale

Fuzion Kitchen Scale (22lb)

Accurate weighing is non-negotiable in sourdough — small differences in flour and water ratios compound through the whole bake. Reliable, easy to read, and handles any batch size.

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Anchor Hocking 4qt Mixing Bowl

Mixing Bowl

Anchor Hocking 4qt Mixing Bowl

Glass bowls let you see the dough from all angles during bulk fermentation without disturbing it. The 4qt size is ideal for a standard single-loaf batch. I love this bowl because it has good weight which makes it easier to do stretch and folds - you don't end up lifting the bowl with the dough.

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WECK Canning Jars

Starter Storage

WECK Canning Jars

I started out using old jam jars which worked fine but since I have upgraded to my Weck jars I wonder why it took so long. Straight sides and clear glass make it easy to track rise at a glance. The wide mouth makes feeding and cleaning simple. A classic for good reason.

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Levain Jar with Markings

Levain

Levain Jar with Markings

This is not entirely necessary but the quantity of levain that I create demands a bigger jar than my weck jars. The measurement markings make it easy to track your levain's rise and confirm it's at peak before you mix your dough. Takes the guesswork out of one of the trickiest variables.

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All-Clad Digital Instant Read Thermometer

Thermometer

All-Clad Digital Instant Read Thermometer

Knowing your dough temperature is the single biggest variable in bulk fermentation. This reads quickly and accurately — it earns its place every single bake.

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Banneton Proofing Baskets

Proofing

Banneton Proofing Baskets

The rattan coils wick moisture from the surface during the final proof, building the outer skin that gives your loaf structure and that classic pattern.

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Reusable Bowl Covers

Dough Cover

Reusable Bowl Covers

A practical alternative to plastic wrap for covering your dough during bulk fermentation and bench rest. Stretchy, washable, and they actually stay put.

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Lodge Cast Iron Combo Cooker

Baking Vessel

Lodge Cast Iron Combo Cooker

The shallow skillet lid doubles as the base — you score and load your dough into it, then cover with the deep pot. Traps steam beautifully and produces an exceptional crust.

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Cast Iron Chainmail Scrubber

Cast Iron Care

Cast Iron Chainmail Scrubber

Removes stuck-on residue without stripping the seasoning. Far more effective than a brush and holds up indefinitely. I love that the food residue doesn't get stuck in the chainmail. Essential if you're baking in cast iron regularly.

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Cast Iron Seasoning Oil

Cast Iron Care

Cast Iron Seasoning Oil

Keeps your combo cooker in good shape between bakes. A thin wipe after each wash is all it takes — your cast iron will outlast you if you treat it right.

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Sourdough Paper Bags

Storage

Sourdough Paper Bags

Keeps the crust crisp without trapping moisture the way a plastic bag does. Also great if you're gifting a loaf — they look the part.

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