Sourdough only truly needs flour, water, salt and time. But a handful of inexpensive tools make the process much less messy and much more reliable, especially when you're starting out.
These are the tools we'd buy first, roughly in order of how much they help.
Best for: Proofing, shaping and scoring in one box
A rattan basket that supports your dough while it rises and gives the loaf those pretty flour rings. Most sets include a cloth liner, a scraper and a simple lame, so it's an easy way to get started.
A lame is a razor-blade holder for scoring dough just before it bakes. This one has a comfortable round handle and a magnet that holds the blade securely, so changing blades is quick and safe.
A wide-mouth glass jar with a loose lid, a band to mark the starter's height and a thermometer strip. It makes it easy to see when your starter has doubled and is ready to bake with.
What we like
Wide mouth is easy to stir and clean
Band makes it obvious when the starter has risen
Temperature strip helps you find a warm spot
Keep in mind
Any clean glass jar works too, this just makes it easier
A warm box that holds dough and sourdough starter at the exact temperature you choose. In a cold winter kitchen it turns slow, unpredictable rises into reliable ones, and it folds flat for storage.
Our picks are based on research, not sponsorships. We compare manufacturer specifications, read long-term owner feedback, and weigh what experienced bakers and baking teachers consistently recommend. We favor gear that's simple to use, built to last and worth the space in your kitchen. No brand pays to be included, and we update this guide as products change.
What to look for
Start with the basics
A scale, a scraper, a banneton and a Dutch oven cover nearly everything. Add other tools once you know what you need.
Round or oval basket
Match your banneton to your baking pan. Round baskets fit nearly any Dutch oven. Oval baskets need an oval or wide, flat pan.
Rice flour for dusting
Dust your basket with rice flour, not wheat flour, so the dough releases easily.
Warmth matters
Starter and dough rise fastest around 75 to 80°F. If your kitchen runs cold, a proofer or even an oven with just the light on helps a lot.
Frequently asked questions
Do I need a banneton?
No. A bowl lined with a well-floured kitchen towel works. A banneton just holds the shape better and gives the classic flour rings.
Can I score bread with a regular knife?
A very sharp knife or a razor blade can work, but a lame gives cleaner, more controlled cuts and keeps your fingers away from the blade.
How warm should my starter be?
Around 75 to 80°F is ideal. It will still work when cooler, just more slowly.
Do bannetons need cleaning?
Brush out leftover flour and let the basket dry completely after each use. Avoid washing it in water unless you must.
Not sure what gear you actually need?
Answer three quick questions and we'll match you with the right setup for the bread you want to bake.