Sourdough Supplies List

Sourdough Baking Supplies List

You will need a kitchen scale that measures in grams.  It doesn’t need to be fancy!

You will need a healthy, active sourdough starter.  Don’t go through the hassle of trying to “make” or “grow” your own starter.  Get one from a friend or you can order a dehydrated one from me!  My dehydrated starter takes 3-4 days to rehydrate and it’s ready to use for baking!

You will need flour!  I LOVE using Costco Organic, Unbleached all-purpose flour for all my sourdough baking.  The brand says Kirkland, but it’s actually Central Milling Organics.  The protein count is actually higher than typical all-purpose flour which makes it more on par with a bread flour than an all-purpose.  Plus it’s cheap which makes it a very affordable option. King Arthur’s bread flour is another great option, but you’ll need to adjust your hydration rates as the protein content is higher.  

You will need salt.  Redmond Real Salt is the main salt I use these days in everything!  I now buy it in 10lb bags 🙂 It’s unrefined and contains many of the minerals our table “salt” is lacking.  Whatever you use, you’ll want a fine grain salt.

You will need either a Dutch oven or 2 cast iron skillets (that will act like a Dutch oven).  For a Dutch oven, you will want between 5-7 quart Dutch oven.  I have a 6.5 quart and I think it’s a little big, honestly.  5 is probably just fine.  Mine is a French, enameled cast iron Dutch oven and I got it from Costco.  Costco often runs GREAT deals on Dutch ovens.

You will also need at least one Banneton proofing basket.  I like using the baskets that come with the liners- it makes it so much easier and less messy.  The liners are washable and reusable.  8-9″ size is perfect.

You’ll want something you can use to cover your proofing basket and/or your bowl with your dough as it is fermenting.  Plastic wrap will work, but if you start making a lot of bread, you might want to get some reusable covers.  I kid you not, I buy these reusable shower caps and they last for YEARS!  The elastic goes around your basket/bowl perfectly!

You want a few jars with lids, like a mason jar.  For one recipe, a few pint size jars will work.  Word of wisdom- don’t use a regular mouth mason jar- go for the wide mouth jar for an easier time getting out your starter and an easier time cleaning.  You’ll thank me later.  

A cooling rack for letting the bread cool after it’s baked is a must!  You don’t want that hot bread to sit straight on a cutting board or counter as the steam being released can make the bottom of the loaf soggy.