I’ve spent a long time testing baking tools one at a time to make baking more efficient and consistent at home. The list below is the result of all those tests, and nothing else. If you’re new to baking, start with the tools listed below in Sourdough Starter Creation & Management and The Beginning Baker. Once you become more serious about baking, head down to the Nice to Haves section.
I’ve also compiled a list of all the tools below, and my favorite baking books, at my Amazon storefront. Note that some of the links below are affiliate links, which means I earn a small amount on each sale (you’re not charged over normal price). These small earnings help keep this site up and running, so thank you and happy baking!
These are the best tools to help create and maintain your sourdough starter.
My starter lives in these wonderful glass jars.
A good scale is essential in baking. This is the best one I’ve found.
The best spatula for mixing your starter: easy to clean and durable.
Whole grain rye flour is key to making an active sourdough starter.
The Beginning Baker
Cast iron and built to last. This pot traps steam to encourage maximum dough rise.
A must-have. Used to cut, lift & move your dough.
Easily remove sticky dough from containers, the bench, and off your fingers.
Monitoring temperature when baking is incredibly important.
Dust your proofing baskets with this to help your dough remove cleanly.
A pack of razors and a coffee stirrer constructed as you see. Used to score your bread before baking.
A wide bowl makes hand mixing dough much more manageable.
Clear sides let you see fermentation first-hand.
Monitoring dough temperature is critical throughout the baking process.
Nice to Haves
Reads temperatures extremely fast and accurate. Highly recommended
A bowl used to hold proofing dough.
A smaller basket that will let you load dough in the Lodge combo cooker listed above.
Keeps my starter, levain, and dough at the perfect temperature. Highly recommended
The perfect rectangular tub for 4kg+ batches of dough.
Some recipes here call for “high extraction flour,” this helps sift out some bran/germ to get there.
This steel gets incredibly hot with no risk of cracking. It also cooks pizza
I keep these in my flour canisters, they make transferring and measuring super easy.
The best, and most cost-effective, bread knife I have yet to use.
Cut these to fit your proofing baskets for easy dough removal.
Reusable bowl-sized covers to keep dough moist.
Keep your bread fresh for up to a week in this box.
Ideally, you’d want locally milled flour for freshness and to support local farmers & millers, but sometimes that is not an option. Central Milling and Guisto’s both provide flour that I’ve found to be excellent.
CM has some incredible flour; this is a workhorse flour for any bread.
I love this flour; it’s my current top choice.
Pans & Storage
These, with lid
, are quite large and perfect for storing 25 lbs. of dry grain or flour.
I use these to store all my flour (they hold 5 pounds). They are airtight, light, and solid — just the best.
Below is a list of my favorite grain mills used to mill fresh flour in my home kitchen regularly. They are all built extremely well and are capable of producing excellent flour.
A beautiful mill capable of producing very fine flour at a fantastic price (get 5% off with my link).
A workhorse mill that produces very fine flour. Built by hand in Austria.
A hand-operated, well-built mill that’s capable of producing extremely fine flour at low temperatures.
This sealed oven lets me bake 4 or more loaves at a time from home.