Beginner’s Guide to Sourdough: Ingredients, Tools, and Must-Haves
There’s something incredibly satisfying about baking your own sourdough bread—the smell, the taste, and knowing you created something from just flour, water, and salt. If you’re just getting started on your sourdough journey (or looking to simplify your process), here’s a rundown of the basics I keep on hand, plus a few tips I’ve picked up along the way.
The Core Ingredients
Sourdough Starter
If you don’t already have one you will need to create one. You can also buy dehydrated starter online or ask around—many sourdough bakers are happy to share. I’ve passed mine along to friends several times. Truth be told, my first attempt at starting one was a little rocky, so I love being able to help out others just getting started.
Flour
The type of flour you use is really up to you. Some swear by bread flour, but that can be a pricier option. I use all-purpose flour from Costco because we go through a lot of it—between sourdough and other baking, it makes sense for us. Some people like to mix in wheat flour for a nuttier flavor. If that’s your taste preference, give it a shot!
Water
Use filtered, room-temperature water. I keep a mason jar filled from our filtered fridge dispenser on top of the fridge, so it’s always ready for feedings or mixing dough.
Salt
Most recipes call for kosher, sea, or table salt. I typically use pink Himalayan salt because we prefer it in other baking/cooking too. I’ve never had any issues with rising, texture, or flavor—so go with what you like.
Kitchen Tools You’ll Actually Use
Mason Jar – Ideal for keeping your starter. If you are using the lid, do not seal it fully. I simply cover the top with a paper towel and secure it with a hair tie. You want the starter to be able to breath. Wide mouth openings are what work best. Linked [here] is a great option, I also have reused Rao’s marinara sauce jars and they are perfect.
Wooden Mixing Stick – For stirring your starter (wood or plastic is best—avoid metal, which causes unwanted reactions within your starter). I started off utilizing the handle of a wooden spoon, then a wooden muddler I had on hand. No need to purchase anything fancy.
Kitchen Scale – Nothing fancy needed. Accuracy matters more than aesthetics here. You will use this while feeding your starter and making dough. An option is linked [here].
Large Proofing Bowl – Anything from a dollar store plastic bowl to a ceramic heirloom works. Whatever makes the process enjoyable and easy for you. [Here] is an affordable option. Whisk – Any kind you’ve got on hand is just fine.
Necessary Tools for Bread Proofing & Baking
Banneton Bread Proofing Baskets
A set of two is perfect. These usually come with linen liners, which help your loaves keep their shape during the final rise. Make sure to get a shape (round or oval) that matches your Dutch oven. An option linked [here].
Bowl Covering
You’ll need these to cover your dough while it proofs, during both proofs. I prefer lightweight, airy kitchen towels, but plastic wrap works too.
Dutch Oven
This is your sourdough bakeware. You’ll bake your loaves right in it. A Dutch oven is a heavy pot, usually cast iron and often enameled. You don’t need a pricey brand—mine was under $40 on sale at H-E-B (if you’ve never been to Texas, this is a large grocery store) and works like a charm. [Here] is an option.
Parchment Paper & Foil
Parchment goes under your dough to prevent sticking and makes it easier to lift out. I like to fold a piece of foil into a square and place it beneath the parchment paper to protect the bottom of the loaf from over-browning. Costco sells a great 2-pack of parchment rolls that lasts forever.
Bread Lame
This is the tool you’ll use to score the dough before baking. It helps control how the loaf expands in the oven. There are several types out there—I'll link my favorite, but find one that feels good in your hand. This one [here] is currently on sale and a great retractable version.
Bread Knife
Any serrated bread knife will work, but here’s a little pro tip courtesy of my husband: use a serrated electric carving knife [here]! It makes slicing super easy and helps you get thin, even slices. You can also purchase manual bread knives specifically made to secure even slices.
Nice-to-Haves (But Not Must-Haves)
These items aren’t necessary when you’re just starting out, but they can make things a little smoother once you’re in the rhythm of baking regularly:
Sourdough Mixer – If you are ready to upgrade from the handle of a wooden spoon.
Dough Cutter – This comes in handy during dough forming, splitting it and lifting it into the banneton bowls.
Reusable Bowl Covers – You can purchase reusable cloth covers sized to fit on your large proofing bowl, banneton bowls, and mason jar.
Bread Sling – An alternative to parchment paper that makes lifting your bread out of the Dutch oven easy.
Sifter – Handy for evenly dusting flour on your dough and work surface.
Final Thoughts
Starting sourdough doesn’t have to be complicated or expensive. With a few basics and a little patience, you’ll be well on your way to fresh, homemade bread. Maintaining a starter and baking sourdough is a learning process, but with some practice you will find your routine and it will become second nature. You may even end up like my family, we only want homemade bread around the house now, it is addicting!