Sourdough Tools: What You Actually Need (And What You Don't)
When I first started baking sourdough, I wasn't sure what I actually needed.
Should I buy a banneton? A lame? A special Danish whisk? Or could I just use what I already had in my kitchen?
The internet will tell you that you need all kinds of specialized equipment. But here's the truth: sourdough doesn't require a lot of fancy tools. You just need a few essentials — and an understanding of what each tool actually does.
Here's what I've learned about what you really need (and what you can skip).
The Non-Negotiables
Kitchen Scale
This is a tool I consider truly essential.
Sourdough baking requires accuracy and consistency. A cup of flour can vary wildly depending on how you scoop it, how humid your kitchen is, and how the flour settles in the bag.
A kitchen scale removes the guesswork. 450 grams of flour is always 450 grams of flour.
If you're serious about baking sourdough — or any bread, really — invest in a kitchen scale. You don't need an expensive one. Just one that measures in grams and can handle at least 2-3 pounds.
This is the foundation of consistent results.
Banneton (Proofing Basket)
Bannetons aren't technically required, but in my opinion, they're necessary if you want a well-shaped loaf.
A banneton provides structure for your dough during its final proof. It wicks away moisture from the surface, which helps create a better crust. And it holds the dough's shape so it doesn't spread into a pancake.
Can you use a bowl lined with a heavily floured towel? Yes. I did that for my first few loaves. But once I got a banneton, the difference was noticeable.
You don't need a liner for your banneton. They're helpful, but a clean tea towel works just as well. The goal is to wick moisture and prevent sticking — both do the job.
Something to Mix With
You need a way to combine your ingredients. But it doesn't have to be fancy.
I use a combination of a Danish whisk and my hands. The Danish whisk is made for denser doughs — it cuts through the flour and water without getting clogged the way a balloon whisk does.
But honestly? I love using my hands. There's so much to learn from the feel of the dough. You can tell when it's properly hydrated, when it's building strength, when it's ready to move to the next step.
A balloon whisk won't work well for sourdough — it's designed for batters, not thick dough. But your hands? Your hands work perfectly.
A Bowl (Any Bowl)
You need a mixing bowl large enough for your dough to rise during bulk fermentation.
Material doesn't matter much. Glass, ceramic, plastic, stainless steel — use what you have. Just make sure it's big enough to allow the dough to expand by 30-50% without overflowing.
I use a large glass bowl because I can see the bubbles forming along the sides. But that's personal preference, not necessity.
The Highly Useful (But Not Required)
Bench Scraper
A bench scraper is incredibly helpful, but you can work around not having one.
I use mine to scrape dough off my bowl or work surface, to portion dough, and to help with shaping. It makes the process cleaner and more efficient.
But a spatula or even a butter knife can do most of the same jobs. It's a nice-to-have, not a must-have.
Lame (Scoring Tool)
A lame isn't exactly necessary, but it's highly useful.
It makes scoring your dough easy and efficient. The blade is sharp, the angle is right, and it fits comfortably in your hand.
Can you use a knife? Yes. But knives don't do the job the same way. They're not as sharp, not as ergonomic, and they tend to drag through the dough instead of slicing cleanly.
A lame (or even just a razor blade) gives you better control and cleaner cuts. If you're planning to bake regularly, it's worth the small investment.
Thermometer
A thermometer is a more advanced tool, but it's incredibly useful once you understand sourdough timing.
I use mine to track dough temperature during bulk fermentation. Dough at 75°F ferments faster than dough at 70°F. Knowing the exact temperature helps me predict timing more accurately.
It's not essential when you're starting out — you can rely on visual cues and the clock. But as you get more experienced, a thermometer gives you a deeper understanding of the process.
What About Baking Vessels?
Here's where people get stressed: Do I need a Dutch oven?
Short answer: No. But you do need something that traps steam during the first part of baking.
Steam is what creates that crispy, golden crust. Without it, your loaf will be pale and the crust won't develop properly.
Here are your options:
Dutch oven: The most common method. Preheat it with your oven, carefully transfer your dough inside, bake covered for 30 minutes, then uncover and bake for another 15-20 to finish browning.
Challenger bread pan: Similar concept, but easier to load your dough into. More expensive, but some bakers swear by it.
Clay baker: Works like a Dutch oven. Holds heat well, traps steam.
Double pan method: Place your dough in a 9x5 bread pan, then invert a second 9x5 pan over it to trap steam.
Open baking with steam: Use a baking stone and add steam to your oven (by placing a pan of water on the bottom rack or spraying water into the oven). This is trickier and less consistent, but it works.
Any lidded oven-safe pot: If you have a stock pot, a large casserole dish with a lid, or even a roasting pan with a lid — try it. As long as it can handle 450°F and has a lid, it might work.
The key is steam + high heat. The vessel doesn't have to be fancy. It just has to do the job.
What You Don't Need
Stand Mixer
I hand-mix everything. Always have.
Sourdough doesn't need to be kneaded the way traditional bread does. The stretch-and-fold method builds gluten gently over time, and your hands are perfectly capable of doing that.
A stand mixer won't hurt, but it's not necessary. If you don't already have one, save your money (and counter space).
Proofing Box
You don't need a fancy proofing box to control temperature.
Your countertop works. Your microwave or oven with just the light on works. A sunny spot in your kitchen works.
Yes, proofing boxes give you precise temperature control. But sourdough is forgiving. You can adjust timing based on your environment without spending money on specialized equipment.
What I Started With vs. What I Use Now
When I baked my first loaf, I had:
- A kitchen scale
- A mixing bowl
- A towel-lined bowl for proofing
- A Dutch oven
- A knife for scoring
That's it. And my first loaf turned out fine.
Now I use:
- A kitchen scale
- A Danish whisk and my hands
- Bannetons (multiple sizes)
- A lame
- A thermometer
- A bench scraper
- Clay bakers and 9x5 loaf pans
The tools I added made the process easier and more efficient. But they weren't required to get started.
If You're Just Starting
Start small.
Buy a kitchen scale. Use what you already have for everything else. Bake a few loaves. See if you love it.
If you do, add tools as you go. A banneton. A lame. A thermometer.
But don't let the fear of not having the "right" equipment stop you from starting. Sourdough doesn't care if you have a $200 proofing box or a sunny spot on your counter.
It cares about time, temperature, and your willingness to learn.
What tools do you use for sourdough? Did you start with the basics or go all-in from the beginning?
— Courtenay 💙
