Everything you need to bake your first sourdough loaf: a scale, a jar for your starter, a banneton, a lame and a pot to bake it in.
Updated October 2026 · save to pinterest
best for: Accurate measuring from day one
Sourdough is measured by weight, not cups. The pull-out display stays readable even under a big mixing bowl.
best for: Trying sourdough on a budget
A simple, cheap scale that measures in 1-gram steps, which is enough for most bread recipes.
best for: Keeping your starter alive
Clear glass jars for feeding and watching your starter rise. A spare jar makes swapping in a clean one easy.
best for: Your first loaves
High-protein flour that gives sourdough a better rise and chewier crumb than all-purpose flour.
best for: Wet, sticky dough
Flexible scrapers for getting sticky dough out of the bowl without wasting any.
best for: The cheapest useful tool
A cheap multi-pack of plastic scrapers. Keep one in the flour bin and one by the sink.
best for: Shaping and cleanup
A steel blade for dividing dough, shaping loaves and cleaning flour off the counter.
best for: Your first round loaves
A rattan proofing basket that holds the dough's shape while it rises and gives it those classic rings.
best for: Bakers who want a sturdier basket
A sturdy round proofing basket from King Arthur, the baking company behind a lot of popular sourdough recipes.
best for: Pretty scoring patterns
A razor-blade holder for scoring the top of your loaf so it opens up nicely in the oven.
best for: Knowing exactly when bread is done
A fast instant-read thermometer for checking water temperature and whether your loaf is done.
best for: Bakery-style crust for cheap
A cast iron pot whose lid doubles as a shallow pan. Put the dough in the shallow side and cover it with the deep side to trap steam for a crackly crust.
best for: Serious bakers, or a big gift
A dome-lidded bread oven designed just for round loaves, with a low base that makes loading dough easy.
The essentials are a kitchen scale, a jar for your starter, flour, a bowl scraper, a banneton (proofing basket), a lame for scoring, and a lidded cast iron pot to bake in. Expect to spend about $150–200 for everything, or less if you already own a Dutch oven.
Yes. Sourdough recipes are written in grams because flour measured by the cup can vary a lot. A scale is the single biggest factor in getting consistent loaves.
You can bake on a sheet pan or baking steel with a pan of water for steam, but a lidded pot is the easiest way to trap steam and get a tall loaf with a crackly crust.
