Measuring by weight instead of volume is essential for consistent bread. This scale lets you precisely measure flour, water, salt, and starter — no more guessing. It’s compact, accurate to the gram, and has a tare function so you can zero out your bowl between ingredients.

Getting your water temperature right is crucial in sourdough baking — too hot and you risk killing your starter, too cold and fermentation slows way down. This quick-read thermometer makes it easy to hit the sweet spot (around 78°F–82°F) for mixing, feeding, and proofing. I use it daily to keep my dough on track and ensure consistent, predictable results.

This is my go-to for mixing and bulk fermentation. It’s large enough for a full batch of dough and clear, so you can easily see how much your dough has risen. Bonus: you can also use a smaller one to store your starter. It’s durable, stackable, and easy to clean.

This lid is made to fit the 12-quart Cambro round polypropylene container perfectly. It snaps on securely to help retain moisture during bulk fermentation while still being easy to remove. A must-have if you're mixing large batches or storing dough over time.

A bench scraper is one of the most useful (and underrated) bread tools. Use it to divide dough, lift and shape, or clean your work surface. This one is sturdy, stainless steel, and feels great in the hand.

If you want those beautiful rings on your loaf, this is what you need. This banneton helps support the dough during its final rise, keeps its shape, and improves crust texture.

The secret to great sourdough crust is steam — and this Dutch oven traps it in like a pro. The double Dutch design means the lid also works as a skillet. It's heavy-duty, pre-seasoned, and oven-safe, making it perfect for home bread baking.